Baked Eggplant Fries with Coconut Curry Dipping Sauce

by Katie of:

1 large or 4 baby eggplants
2 eggs, whites only
2 c. panko bread crumbs
1/4 c. cornmeal
1 t. garlic powder
1/2 t. salt
1/4 t. pepper

Sauce Ingredients:
1 can light coconut milk
1 T. red curry paste
1 T. brown sugar
1 T. fish sauce 


Preheat oven to 400. 
Line a cookie sheet with parchment paper  (Directly on the sheet would be fine too but I prefer using the paper.) Slice your eggplant into very thin strips. (I used 2 baby eggplants)Whisk two egg whites in a medium-large bowl. Add 2 cups panko, 1 cup plain bread crumbs to a Ziploc bag and shake. (I also added 2 tsp. garlic powder and hefty pinch of Cayenne pepper, but you can season how ever you like...)Place a handful of your raw eggplant fries into the bowl with the egg whites and coat well.Place egg white coated eggplant fries into the panko/bread crumb mixture and shake all around to coat the fries with the mixture.Place your coated eggplant fries onto your pan (not overlapping) and cook about 10-12 minutes, or until browned and crispy.  Once out of the oven, sprinkle with kosher salt.

Serve immediately with your favorite dipping sauce