Greek Eggplant Fries
Better Homes and Gardens, September 2016, page 90.
Nutrition Facts (Greek Eggplant Fries)
Per serving: 187 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 90 mg chol., 710 mg sodium, 21 g carb., 3 g fiber, 5 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet
- Nonstick cooking spray
- 3 ounces feta cheese, crumbled
- 1 5.3 ounce container plain Greek yogurt
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 large eggplant (1 1/2 pounds), peeled if desired
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko bread crumbs
- 2/3 cup grated Parmesan cheese
- 3/4 cup purchased olive tapenade or bruschetta topper (optional)
Adapted from bhg.com
Preheat oven to 450 degrees F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.
Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.
In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.
Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.