It wasn’t too long ago that I cooked eggplant for the first time. And, yeah, I’m a little obsessed with it now. Neal even jokingly mentioned to me the other day — you know, you don’t have to put eggplant in everything right? So of course I then decided to make something that featured eggplant and only eggplant…muahahahaha!
These panko-crusted baked eggplant fries from Oh My Veggies were devoured by the both of us in less than an hour. These were soooo good. Yup. A quadruple “o” so good! That’s how good these eggplant fries were. They were also really simple to make. Think cutting-mixing-double dipping-baking simple. The only things I did differently to the recipe were as follows:
- I used one large eggplant and peeled it. I know. I was scared ok? The skin still scares me a little…this love is still blossoming between aubergine and I.
- I threw in a lot more seasoning in the flax egg mixture as well as in the panko bread crumbs (I used the same smoke seasoning mix that’s in this post).
- I used more flax egg mixture (about 2-3X) and more panko because I had a bigger eggplant. Or I was being overzealous with it. Probably the latter.
I recommend eating these eggplant fries straight from the oven because that is when they are crispiest on the outside. Then for each lovely bite you will experience crispy seasoned panko followed by melt-in-your-mouth, roasty, earthy eggplant. I dipped mine in Isa’s Sanctuary Dip but truly they are delicious as is.