Updated: Apr 23, 2019
- 2 medium eggplants, cut into 1cm strips
- 1 cup breadcrumbs or panko (gluten-free, if needed)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon oregano
- 3/4 teaspoon garlic powder
- 2 eggs
- Olive oil, for drizzling
Preheat the oven to 200 degrees. Lightly coat a baking sheet with oil and place on a tray.
Mix the breadcrumbs, parmesan, oregano, and garlic powder in a medium-sized bowl. In another bowl, whisk the two eggs with a small splash of water.
Dredge the eggplant strips first in the egg then in the breadcrumb mixture. If it starts to get too messy, I prefer to put the breadcrumbs, parmesan, oregano and garlic powder in a resealable bag (or freezer bag) and after dipping the eggplants in the egg mix, just place them straight into the bag and shake it around so the crumb/spice mixture attaches more to the egg covered eggplants!
Place the eggplants on the oiled baking sheet and drizzle with a little oil.
Place the eggplants in the oven and cook for 5-10 minutes. Turn the eggplant fries over and cook for another 4-5 minutes, or until they are crispy and brown.
Serve with some homemade aioli, or tzatziki or as a side to any meal!