Steps to Make Homemade Romano Eggplant Fries

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, romano eggplant fries. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Romano Eggplant Fries is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Romano Eggplant Fries is something that I have loved my entire life.

Moroccan Fried Eggplant is usually eaten as a finger food. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried. Eggplant Parmesan is a delicious eggplant recipe. This Eggplant Parmesan Recipe makes a delicious dish consisting of aubergine eggplants, tomato based sauce, and cheese.

To begin with this particular recipe, we must first prepare a few ingredients. You can have romano eggplant fries using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Romano Eggplant Fries:

1. Get 1 small eggplant-washed, cut in half and then cut again into 1/2" thick strips lengthwise
2. Make ready 1 cup panko breadcrumbs (or regular breadcrumbs)
3. Get 2 tbsp freshly grated romano cheese (or parmesan cheese)
4. Prepare 1 tsp red pepper flakes
5. Take 1/2 tsp garlic powder
6. Get 1/2 tsp parsely flakes
7. Take 1/4 tsp salt & pepper
8. Take 2 eggs
9. Get 3/4 cup buttermilk (or regular milk)

Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Baked Eggplant Fries with Greek Tzatziki Sauce These baked eggplant fries are the perfect appetizer for a crowd! Velvety tender on the inside and crispy on the outside.

Instructions to make Romano Eggplant Fries:

1. Preheat oven to 450°.
2. Prepare a baking sheet by lining it with either parchment paper or foil. Set aside.
3. Wash and cut eggplant (you can peel it at this point but I personally prefer the skin on) in half. Cut again into 1/2" strips lengthwise.
4. Mix breadcrumbs with romano cheese and seasonings in a medium sized bowl.
5. In another bowl add buttermilk and eggs. Whisk until well combined.
6. Roll the eggplant strips in the buttermilk mixture then into the breadcrumb mixture. Coat well.
7. Place on the prepared baking sheet. Bake for 20-25 minutes or until lightly browned.
8. Garnish with an extra sprinkle of romano cheese and serve with your favorite marinara sauce (I loveee Barilla's marinara sauce…yum!) or ranch dressing on the side. Enjoy!

These baked eggplant fries are the perfect appetizer for a crowd! Velvety tender on the inside and crispy on the outside. Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR editor-in-chief Stacy Adimando. You'll find the texture substantial enough that you won't feel like you're missing out on any of the calories or fats. I love fried eggplant, but I haven't made it in a couple of years because I was taught to deep-fry the eggplant slices, and I try to avoid deep-frying our food.

So that is going to wrap it up for this special food romano eggplant fries recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!