Parmesan Eggplant Fries with Basil Ketchup

ingredients

48 fries
 
Basil Ketchup
2 cloves garlic, smashed and peeled or mincedgarlic2
1 tablespoon olive oilolive oil1
1/8 teaspoon red pepper flakesred pepper flakes1/8
1 (15-ounce) can tomato saucetomato sauce1
½ cup apple cider vinegarapple cider vinegar½
½ cup light brown sugar, packedlight brown sugar½
3 tablespoons tomato pastetomato paste3
2 tablespoons freshly chopped basilbasil2
1 ½ tablespoons kosher saltkosher salt1 ½
1 teaspoon Worcestershireworcestershire sauce1
Eggplant Fries
1 cup flourall purpose flour1
2 tablespoons kosher salt, plus 1 teaspoon for seasoningkosher salt2
1 teaspoon freshly ground black pepperfreshly ground black pepper1
1 cup panko breadcrumbspanko (Japanese breadcrumbs)1
½ cup freshly grated Parmesanparmesan cheese½
1 medium eggplant (about 1 ½ pounds)eggplant1
3 eggsegg(s)3

instructions

 
Basil Ketchup
In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring until garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire and bring to a simmer. Lower the heat and continue to cook, stirring occasionally until thick, about 30 minutes. Remove the garlic and cool for to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
Eggplant Fries
Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet. Whisk together the flour salt and pepper in a large bowl. Combine the panko and the Parmesan in a medium bowl. Lightly beat 3 eggs in another medium sized bowl. Slice off both ends of the eggplant. Cut each eggplant in half lengthwise and slice each half into 1/2 inch slices, then cut them into 1/2 inch sticks. After all of the fries are cut drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the baking sheet leaving a 1/8 space between each fry. Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with basil ketchup.
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