• 10 oz eggplant
• 1 tsp olive oil
• 1/2 tsp Gourmet Fries Seasonings Wild Buffalo
• 1/2 cup Italian Seasoned breadcrumbs
• 2 tbsp parmesan cheese
• 1 large egg white
• Oil spray
• 1 cup marinara sauce for dipping
Preheat the oven to 450°.
Line two baking sheets with parchment paper and lightly spray with oil.
Cut the ends off the eggplant.
Slice the eggplant in half, then into 1/4 inch thick slices.
Lay each slice on the cutting board and cut into 1/4 inch strips.Be sure to cut all the strips the same size so they cook evenly.
Lightly dredge the eggplant slices in the flour, shaking off any excess.
Dip the coated strips into the egg wash, and then back into the flour.
In batches, fry the eggplant strips in the hot oil for approximately 2 minutes, or until golden, turning with a long-handled spoon as they cook to brown evenly.