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    Crispy Baked Parmesan Eggplant Fries

    Appetizers, Salads, Sides

    These Crispy Baked Parmesan Eggplant Fries are going to be the highlight of your week! They’re crunchy on the outside, and perfectly tender on the inside. Any eggplant lovers in the house? This versatile vegetable can be incorporated into stews, dips, soups, stir fry’s, and more. In dishes like lasagna, it makes for a delicious replacement to meat.

    Crispy Baked Parmesan Eggplant Fries

    Growing up, eggplant was always a staple in my household. My mother would roast it, and then stew with a tomato-based sauce. We would enjoy it with rice and other cooked vegetables. Have any of you had it this way? SO GOOD.

    Now, back to this recipe! These Crispy Baked Parmesan Eggplant Fries are a must have for your next get together. They make 4+ servings, and are best enjoyed fresh, so make sure you’re in good company when you make them. Start by preheating the oven to 400F. An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make “french fry” wedges from the eggplant using your knife. Once the eggplant is all cut up, set aside. Next, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together. In a separate bowl, beat 2 eggs.

    Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture. Place onto the baking sheet, and repeat for the rest of the eggplant. Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp. Enjoy with marinara or your favorite dipping sauce!

    As a heads up, eggplant sizes vary so much, and depending on the size of your eggplants, you may have some eggplant leftover once all the eggs and crumbs are used. If that’s the case, throw the remaining eggplant into any stews or soups you make for the week. Also note that the bread crumb mix may clump together towards the end of the eggplant dipping process, where the crumbs are not sticking to the eggplant. If that’s the case, just add a bit more of the crumbs, parmesan, and cayenne, and continue.

    Hope you give this one a shot! If you do, let us know how it goes in the comments below.

    Crispy Baked Parmesan Eggplant Fries

    5 from 1 vote
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    Crispy Baked Parmesan Eggplant Fries
    Servings: 4
    Ingredients
    • 2 small eggplants cut into 1/2" thick "fries"
    • 3/4 cup breadcrumbs
    • 2 tablespoons finely grated parmesan cheese
    • Dash of cayenne pepper
    • 2 eggs
    • 1 tablespoon olive oil
    Instructions
    1. Preheat the oven to 400F
    2. An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make "french fry" wedges from the eggplant using your knife
    3. After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
    4. In a separate bowl, beat 2 eggs
    5. Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture
    6. Place onto the baking sheet, and repeat for the rest of the eggplant
    7. Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp
    8. Enjoy with marinara or your favorite dipping sauce!

    3 Comments

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    Comments

    1. Taylah Pannett says

      March 14, 2017 at 10:14 pm

      So delicious! I absolutely love that you added Parmesan, it gives such a good combination of textures and flavour! I found swapping normal breadcrumbs for panko bread crumbs really amped up the crunch for me! Can’t wait to see more.

      Reply
      • Wendy says

        March 15, 2017 at 1:31 am

        so happy to hear you gave these a try! the parm adds the perfect finish indeed!

        Reply
    2. Raman Handa says

      November 2, 2020 at 6:55 am

      5 stars

      Need replacement of egg as I don’t eat eggs

      Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
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What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
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Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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