Eggplant Parmesan is one of J.'s favorite dinners and since he's so picky I thought that this recipe might be a nice way to incorporate some vegetables as a side dish. This was very easy to make and the results were delightful.
We served this with Buffalo Ranch Stuffed Peppers.
-3/4 cup flour
-2 tsps garlic powder
-1 tsp dried oregano
-1 tsp fresh parsley, minced
-1 tbsp kosher salt
-1/2 tsp black pepper, fresh ground
-oil for frying
-2 medium eggplants
-salt for seasoning
Preheat a deep fryer to 350 degrees.
In a large bowl whisk together the flour, oregano, parsley, salt and pepper.
Peel each eggplant and the slice into 3/4 inch slices. Coat each slice in flour mixture.
Fry several at a time until golden brown. When you remove them from the fryer drain the fries on a plate covered with paper towels, salt the fries as soon as they come out of the oil.
|Drizzle the eggplant fries with|
This was fantastic! The eggplant fries were crispy on the outside, but soft on the inside. The saltiness of the seasoning went great with the cloying sweetness of the honey. These were good without the honey, but I think that they were best served with the honey. J and I both enjoyed extra on the side to dip the fries in as well as the honey drizzled on top.