Friday, September 3, 2010

Eggplant "fries"

I have two major motivators for making this recipe. 1) Eggplant is super cheap right now at Publix ($.99/ pound). I could do a whole post on the wonder that is eggplant! Hmmm... I'll put that on the "things to get ready for next week" list. 2)More importantly, COLLEGE FOOTBALL IS HERE! OH YEAH!

These "fries" combine the best of the fried mozzarella stick and the french fry. Sorry for the lack of pictures. :(

1 medium eggplant
1/2 cup toasted wheat germ (bread crumbs work just as well, but wheat germ is healthier)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/2 cup egg substitute OR 2 whole eggs
1 cup meatless spaghetti sauce, warmed (More if you're feeding a very "dippy" bunch.)

1.Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute (or egg), then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with nonstick cooking spray.
2.Spritz eggplant with cooking spray. (I use olive oil in my oil pump/sprayer from Pampered Chef.)Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve with spaghetti sauce.

Note: Peeling is optional. Strictly a matter of taste.

Makes 8 servings

For an Indian flair, try mixing yogurt, molasses and curry powder as a dipping sauce. Approx. 1/4 cup plain yogurt, 1+ Tbsp molasses and maybe 3/4 tsp curry. YUMMY!

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