Old Mississippi Eggplant French Fries Recipes

EGGPLANT FRIES

Steps:

• Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.

PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP

Steps:

• For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
• For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
• Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
• Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
• Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.

OLD MISSISSIPPI EGGPLANT FRENCH FRIES

Steps:

• Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
• In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.
• Heat oil in frying pan on high heat.
• Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
• Drain on paper towels. Serve immediately.

EGGPLANT FRIES

Steps:

• For dipping sauce:
• Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
• For fries:
• Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
• Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
• Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
• Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

OLD MISSISSIPPI EGGPLANT FRENCH FRIES

Steps:

• Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
• In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.
• Heat oil in frying pan on high heat.
• Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
• Drain on paper towels. Serve immediately.

EGGPLANT (AUBERGINE) FRENCH FRIES

Steps:

• Shake eggplant"fries" in a large ziploc bag with flour, salt, pepper, and garlic salt.
• Fry in the 1/2 cup vegetable oil.
• Drain on a paper towel.
• Broil in the oven to make crispy.
• Serve with marinara or alfredo for dipping.