In as much as I am a foodie, I don’t do squishy, seedy vegetables.  

Whole tomatoes…no.
Okra…no.  
Eggplant…no.  

Until this recipe.  A similar recipe was made for me by a sweet teenage friend after the birth of my 4th child.  Hers were delicious but fried.  So I’ve recreated the recipe to bake instead of fry.

Baked Eggplant Fries

1 large eggplant, cut into 1/4 inch wide wedge fries

3 tbsp warm water

1 tbsp ground flax seed

1/2 tsp salt

1/4 tsp italian seasoning

1/4 tsp garlic powder

1/4 tsp black pepper

1 cup panko bread crumbs

1/2 cup flour

olive oil mister or cooking spray

Preheat oven to 400ºF. Whisk together the warm water and flax seeds (flax egg) in a shallow bowl; set aside. Cut off ends of eggplant, then cut them into 1/4 inch wide wedges. Mix the panko bread crumbs, salt, pepper, italian seasoning, and garlic powder on a plate. Toss the fries in the flour.  Dip the fries in the flax egg then move the fries to the panko on the plate and roll them until completely coated. Repeat for all fries. Place fries on wire rack on a baking sheet and spray generously. Bake for about 25 minutes, until fries are golden brown on the outside.