Ingredients:

  • 2 medium Globe Eggplants (Aubergines), approximately 600g total
  • 1 tbsp Coarse Kosher Salt (for draining excess water)
  • 1/4 cup Whole Wheat Flour or All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 2 large Eggs, lightly whisked
  • 1 tbsp Water
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 2 tbsp Extra Virgin Olive Oil
  • Flaky Sea Salt (for sprinkling after baking)

Instructions:

  1. Prepare and Dewater the Eggplant: Trim the ends off the eggplants. Cut each eggplant lengthwise into 1/2-inch (1.2 cm) thick rounds, then slice the rounds into fry shapes (batons) about 3 inches (7.5 cm) long. Lay the batons in a single layer and sprinkle generously with coarse salt. Allow the eggplant to 'sweat' for 30 minutes. Rinse the eggplant pieces under cold water to remove the salt and moisture, then pat the pieces completely dry with kitchen towel.
  2. Set Up the Dredging Stations: Preheat the oven to 425°F (220°C). Line two baking trays with parchment paper. In the first shallow dish (Station 1), combine the whole wheat flour, smoked paprika, garlic powder, and pepper. In the second dish (Station 2), whisk the eggs and water. In the third dish (Station 3), combine the Panko breadcrumbs, Parmesan, oregano, and basil, mixing thoroughly.
  3. Coat the Fries: Working in small batches, lightly toss the eggplant batons first in the Flour Mix (Station 1), shaking off excess. Dip the floured baton into the Egg Mix (Station 2), letting the excess drip away. Transfer immediately to the Panko Mix (Station 3), pressing firmly to ensure the Panko adheres completely on all sides.
  4. Bake for Maximum Crispness: Lay the coated fries in a single layer on the prepared baking trays (do not overcrowd). Lightly spray or brush the fries with olive oil. Bake for 10 minutes. Carefully flip each fry and rotate the trays (top to bottom). Bake for another 10–15 minutes, or until the fries are deeply golden brown and crispy on the edges. Immediately upon removing from the oven, sprinkle lightly with flaky sea salt.