Ingredients:

  • 1 large Eggplant (Aubergine), firm and glossy (approx. 500 g)
  • 1 Tbsp Coarse Salt (or Kosher salt), for draining
  • ½ cup (60 g) All-Purpose Flour
  • 1 tsp (5 g) Garlic Powder
  • ½ tsp (2.5 g) Sweet Paprika
  • Pinch of black pepper
  • 2 large Eggs, lightly beaten
  • 2 Tbsp (30 ml) Milk (any kind)
  • 1 ½ cups (150 g) Panko Breadcrumbs
  • ½ cup (40 g) Finely Grated Parmesan Cheese
  • 1 tsp (5 g) Dried Oregano
  • ½ tsp (2.5 g) Dried Basil
  • ¼ tsp (1 g) Fine Salt
  • Olive Oil Spray (or 2 Tbsp / 30 ml Extra Virgin Olive Oil)
  • 2 Tbsp (10 g) Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Prepare and Drain the Eggplant: Trim the ends off the eggplant. Cut the eggplant width-wise, then slice those sections into thick, fry-shaped batons (approx. 1/2 inch x 3 inches). Lay the batons in a single layer on paper towels and sprinkle generously with coarse salt. Let the eggplant sit for 30 minutes to draw out excess moisture. Gently rinse the eggplant under cold water to remove the salt, then thoroughly pat them bone dry using fresh paper towels.
  2. Set Up the Dredging Stations: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top. In the first shallow dish, combine flour, garlic powder, paprika, and pepper (Station 1). In the second dish, whisk eggs and milk together (Station 2). In the third dish, combine Panko, Parmesan, oregano, basil, and fine salt, mixing well (Station 3).
  3. Coat the Fries: Working in batches, take each eggplant baton and coat it thoroughly: first, dip in the Flour Mix (shake off excess); second, dip in the Egg Wash (let excess drip off); third, press firmly into the Panko Mix, ensuring the entire surface is covered. Place the coated fries in a single layer on the prepared wire rack. Do not allow them to touch or overlap.
  4. Bake for Crispness: Lightly mist or drizzle the coated fries with olive oil spray/oil. Bake for 10 minutes. Carefully turn the fries over using tongs. Return to the oven and bake for another 10–15 minutes, until deeply golden brown and crispy.
  5. Finish and Serve: Transfer the fries to a serving platter immediately. Sprinkle with fresh parsley and serve piping hot with your dipping sauce of choice.