Description
A healthified take on french fries with these delicious baked eggplant fries.
Ingredients
Scale
- 1 medium size eggplant
- salt
- 1/4 cup nutritional yeast
- 1 cup gluten-free bread crumbs (garlic and onion free)
- 1/2 tsp sea salt
- 1 egg
- Nonstick cooking spray
Instructions
- Preheat oven to 425 degrees.
- Slice the eggplants horizontally into long matchsticks (the length and size of french fries) and place into a colander. Cover the eggplants with a thin layer of salt for 20 minutes. This helps remove the excess water in the eggplant. After 20 minutes, rinse the salt off the eggplant slices and pat the eggplant dry.
- Whisk the egg into a shallow bowl and place the dry ingredients into a second shallow bowl. Coat both sides of the eggplant with the egg wash and after dredge with the bread crumb mixture. Repeat until all of the eggplant slices have been coated.
- Place eggplant slices on a non stick sprayed aluminum lined baking sheet. Bake for 6 minutes, rotate and bake for an additional 6 minutes.
- Serve immediately with your favorite FODMAP safe dip.
