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+ servings

Eggplant French Fries

Maria Emmerich
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Dairy Free, Nut Free, Pork, Side Dish
Cuisine American
Servings 8
Calories 154

Ingredients
  

  • 2 medium eggplants
  • 2 cups pork dust or powdered Parmesan cheese
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • 2 large eggs beaten
  • Coconut Oil Spray

Instructions
 

  • Peel and cut the eggplant into french-fry shapes. Set aside.
  • In a shallow bowl, stir together the pork dust, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whip until frothy. Preheat oven to 400 degrees F.
  • Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the pork dust mixture. Place the eggplant on a cookie sheet (I sprayed that with the coconut oil), then spray eggplant with a dusting of coconut oil. Bake for 15 minutes or until crispy and brown.
  • Note: I reheated them in the oven the next day because the eggplant I used was HUGE, and they got even crispier and we like them better.
  • Make sure to watch the ketchup...those sugars can really add up.

Nutrition

Calories: 154 | Fat: 8g | Protein: 15g | Carbohydrates: 7g | Fiber: 4g | P:E Ratio: 1.4