Ingredients

Scale

For the breadcrumb mixture:

2 cups whole wheat (or gluten free) breadcrumbs
1/2 cup cornmeal
1/2 teaspoon granulated garlic
1 cup grated sharp cheese (I used a mix of Gruyere and Asiago, but Parmesan or Romano would also be wonderful)
2 teaspoons Red Robin Seasoning
1 Tablespoon finely chopped fresh herbs (I used a mix of basil, rosemary & tarragon)

For the rest:

1 medium eggplant, peeled & cut into 1/2-inch “sticks”
Flour (all purpose, whole wheat … or if you are GF, skip the flour step)
3 eggs
2 Tablespoons avocado oil (or other high-temperature cooking oil)

Instructions

Preheat the oven to 400 degrees F. Brush 2 baking sheets with avocado oil to coat them fully.
Mix all ingredients for the breadcrumb mixture together in a small mixing bowl.
Get out two more bowls. Put some flour in one bowl and crack the eggs in the other. Whisk the eggs till they are fluffy.
Now for the dipping: It helps to designate one hand for “dry” dipping and one for “wet”. Dip each eggplant stick in the flour to coat with your dry hand, then use the dry hand to toss it into the eggs and turn to coat with your wet hand, then set the stick in the breadcrumb mixture and, using your dry hand, gently coat them fully with crumbs. Set the coated sticks on the prepared baking sheet, leaving a little space between them, and repeat with the rest of the eggplant sticks. Drizzle the sticks with oil and/or spray with cooking spray.
Bake at 400 for 15 – 20 minutes or until they are golden brown. Serve with your favorite dipping sauce.

Notes

For a gluten free recipe, use gluten free breadcrumbs or crushed rice chex in place of the whole wheat breadcrumbs.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 10 fries