Cut egg plant into fry shapes, as thick or as thin as you like. Dip eggplant pieces in egg whites, then place them in the bowl of bread crumb mixture and turn until all sides are covered. Place on baking sheet and cook for 20 minutes at 375 (flipping them over after 10 minutes). When done, top with fresh grated parmesan cheese.
Yesterday was just one of those days where nothing went quite right…except the dinner. Warm vegetables, pita bread, hummus, and goat cheese added instant warmth and color to an otherwise dreary and cold day. It was also my first time to cook wilted spinach, which I have recently found is utterly delicious.
waiting to be filled
pita pockets with wilted spinach
Nerds for dessert
1 Zucchini (chopped)
2 Bell peppers (chopped)
Balsamic Vinegar (drizzled over vegetables)
Olive Oil (drizzle over vegetables)
Bake at 425 degrees for 25-30 minutes
toast pita in oven (about 10 minutes)
fill pita with vegetables
sprinkle on goat cheese and/or add hummus
French fries are the greatest. If I created my dream restaurant, the menu would be full of fries I could order any way I liked – curly, seasoned, thin, crispy, waffle – complete with full, squeezable bottles of ketchup because no one likes the embarrassing struggle to hit the 57. Luckily, my roommate discovered and taught me how to make eggplant parmesan fries, a healthy replacement, with (almost) just as much flavor as the real thing. Now a part of my dream restaurant can be created in my kitchen.
1 egg plant
1/2 cup breadcrumbs
2 tsp. garlic powder
2 tsp. chili powder