I don’t recall when or where my love affair with Eggplant began. But I know it was early.
Many of my food memories come from 1100 Berry Lane. We’d moved there from South 12th Street — from a wood frame house that sat near a bend in the road, to a brick home that sat just west of a Union Pacific railroad track. The Berry Lane address was one of my shortest … less than two years. But I was there long enough to see Passion Flowers grow like weeds (on the northernmost fence) and Harry Reasoner (of ’60 Minutes’ fame) do a segment on my neighbors.
And there was Santa Claus. I heard the bells on his sleigh ring outside my high-positioned window on Christmas Eve of 1976. But my fondest memories were the smells of popcorn and fried liver — after I’d been sent to bed — and of fried eggplant, while the Sonny and Cher Comedy Hour played on the large wood-framed television in our living room.
That house still sits there. But everything else has changed … except my love of fried eggplant.
Ingredients these days aren’t the same as the stuff I was raised on. (They are better!) But the eggplant still brings me comfort. This dish is about as healthy as one can get for a recipe that’s called ‘fries.’ Its crunchy coating never fails. The creamy center is like a bite of Heaven. And the dipping sauce is not only fantastic for eggplant, but worthy of the best pasta ever boiled. — This recipe was constructed (and devoured) from the final eggplant crop of 2014. Enjoy!
Eggplant Fries w/ Pink Parmesan Sauce
Eggplant Fries w/ Pink Parmesan Sauce — Crunchy. Creamy. Savory. Molto Buono!
Eggplant Fries
About 1½ lb – Eggplant, peeled and sliced into sticks (about 1-inch cube by 4-inch length)
2 – Eggs, beaten with 2 TB water
1 cup – All-purpose flour
2 cups – Panko crumbs
Kosher salt & freshly ground Black Pepper
Olive oil (spray)
Pink Parmesan Sauce
2 cups – Crushed tomatoes (fresh or canned)
2 – Garlic cloves, minced
2 TB – Freshly chopped Basil (or 1 TB dry)
1/3 cup – Heavy cream, Half & Half, or Crema Mexicana
1/4 cup – Shredded Parmesan
Kosher salt to taste
About 1 TB – Extra virgin Olive oil
Make the Eggplant Fries
Preheat oven to 400°F
Season eggplant pieces with salt (lightly) and pepper. Dredge the eggplant in flour, shaking off excess. Dip in egg mixture, then coat with Panko crumbs – pressing on all sides to ensure than they are coated. ~ Place breaded slices on parchment-lined baking sheet or on wire rack that’s been placed upon a baking sheet — about 1 inch apart. Spray liberally with olive oil (I use my Misto).
Bake until golden brown, about 30 minutes.
Make the Pink Parmesan Sauce
In a medium sauce pan, heat the olive oil to medium-high. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and basil. Cook through for about 5 minutes (the sauce will reduce slightly). Turn heat to low and add cream. When you see it begin to bubble, turn off heat. Add Parmesan just before plating. Season to taste.
This recipe makes about 20 ‘Eggplant Fries.’ Excellent as an appetizer.
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