Parmesan Eggplant Fries

cuisine American
difficulty Simple
season Summer
serves 4 to 6


2 small eggplants cut lengthwise into 3/4 inch wedges 3 egg whites 1 cup panko bread crumbs 1/4 cup parsley, finely chopped 1/2 cup coarsely grated Parmesan Sea salt Freshly ground black pepper Olive oil

For the Lemon Aioli

3/4 cup mayonnaise 1 garlic clove, peeled 1 teaspoon grated lemon zest (from an unwaxed lemon) 2 tablespoons lemon juice 1/4 cup Parmesan, finely grated Sea salt and freshly ground black pepper


  1. Heat oven to 425 degrees F. and line a half sheet baking tray with parchment paper.
  2. In a shalllow bowl lightly beat the egg whites.
  3. In another bowl, combine the breadcrumbs, parsley, Parmesan, sea salt and pepper. Put 1/2 of the breadcrumb mixture into a shallow bowl.
  4. Dip each eggplant wedge into egg white bowl and then roll in the shallow panko mixture bowl to coat liberally. Add more panko mixture to the bowl as needed (if added all at once, the mixture may become soggy and the crumbs will not stick to the eggplant).
  5. Lay each wedge on prepared baking sheet and bake in the oven for 12 to 15 minutes, until golden brown and crisp.
  6. In a small bowl add the mayonnaise and grate the garlic clove into it. Add the lemon zest, juice, and Parmesan. Stir to combine. Season with salt and pepper to taste. Reserve in the refrigerator until ready to use.