we love these Eggplant fries just two points per serving. Serves 4. Each serving is 12 fries Here’s a classic Italian dish turned into unexpected finger food.
Ingredients
- Uncooked eggplant
- 1½ pound s, (1 large)
- Egg whites
- 2Â large
- Tomato paste
- 2Â Tbsp
- Water
- 2Â Tbsp
- Whole wheat breadcrumbs
- 1 cup s, Italian-seasoned
- Cooking spray
- 4 spray s
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- Trim and peel eggplant. Cut off a thin sliver of the rounded sides so eggplant can sit flat (reserve for another use). Cut eggplant lengthwise into 1/2-inch-thick slices; cut each slice into 1/2-inch-thick sticks and then slice each stick in half again (you should have 48 fries).
- In a shallow bowl, whisk together egg whites, tomato paste and water. In another shallow bowl, combine breadcrumbs.
- Dip each eggplant fry into egg white mixture and turn to coat; gently shake off excess. Next, place in breadcrumbs and turn to coat; place on prepared pan and repeat with remaining ingredients (make sure fries do not touch or overlap).
- Coat fries with cooking spray and bake until brown and crunchy, about 25 minutes. Transfer pan to a wire rack and cool for a few minutes.
