EGGPLANT FRIES

Eggplant is one of those vegetables that can be made in at least 10 different ways, creating multiple textures and flavors. I have always been a huge eggplant fan, but these truly surpassed my expectations. A tasty and fun side dish to any meal.

INGREDIENTS
1 large eggplant
1 1/2 cups of nonfat milk
1/4 teaspoon salt
1–2 teaspoons chili powder (depending on your preference for heat)
1/4 cup fresh Parmesan cheese, finely grated
3/4 cup panko bread crumbs
nonstick cooking spray

PREPARATION
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. Peel the eggplant with a peeler. Cut into “fry strips” using a sharp knife.

​Pour milk into a medium bowl. Place the eggplant strips into the milk, gently mix and set aside. Place salt, chili powder, Parmesan cheese, and bread crumbs in a shallow bowl.

​Dip each of the milk-soaked eggplant strips into the breadcrumb mixture, turning to get all sides coated with the mixture. Place on the prepared baking sheet. Spray the tops with nonstick cooking spray. Bake in the oven for 30 minutes, turning halfway through. Serve warm. Suggest serving with nonfat greek yogurt to dip. Makes 6 servings.