PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 48 fries
Number Of Ingredients 17
Steps:
- For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
- For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
- Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
- Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
- Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.
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Tommy Che
[email protected]I loved these fries! They were crispy on the outside and tender on the inside. The parmesan and basil ketchup were the perfect dipping sauce.
Mahin Rx
[email protected]These fries were a great way to use up some leftover eggplant. They were crispy and flavorful, and the basil ketchup was a great dipping sauce.
Edwin Oirere
[email protected]I had a hard time getting the fries to brown evenly. I think I may have used too much oil.
Jjunju Jorvans
[email protected]I'm not a huge fan of eggplant, but these fries were surprisingly good! The parmesan crust was crispy and flavorful, and the basil ketchup added a nice tang.
Upoma islam
[email protected]These fries were delicious! I loved the crispy parmesan crust and the tangy basil ketchup. I'll definitely be making these again.
Dagim Aynalem
[email protected]I thought these fries were just okay. They were a bit too greasy for my taste.
old game play
[email protected]I loved these fries! They were crispy on the outside and tender on the inside. The parmesan and basil ketchup were the perfect dipping sauce.
Aniel Kivido
[email protected]These fries were a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Robert Blinkhorne
[email protected]I'm allergic to nuts, so I used almond flour instead of breadcrumbs. The fries turned out great! They were crispy and flavorful, and the basil ketchup was a great complement.
Izaac Njeru
[email protected]I thought these fries were just okay. The parmesan crust was a bit too thick and the fries were a bit too oily.
Anas King
[email protected]These fries were a great way to use up some leftover eggplant. They were crispy and flavorful, and the basil ketchup was a great dipping sauce.
Kadollah Tobik
[email protected]I'm not sure what I did wrong, but my fries turned out soggy. I think I may have overcooked them.
Krish Shahi
[email protected]These fries were delicious! I loved the crispy parmesan crust and the tangy basil ketchup. I'll definitely be making these again.
Habiba Ahmed
[email protected]I had a hard time getting the fries to brown evenly. I think I may have used too much oil.
Woinishet Alemayehu
[email protected]These fries were a bit too oily for my taste. I think I'll try baking them next time.
Denise Mosley
[email protected]I'm not a huge fan of eggplant, but these fries were surprisingly good! The parmesan crust was crispy and flavorful, and the basil ketchup added a nice tang.
Senyi Kedir
[email protected]These were amazing! I used panko breadcrumbs instead of flour and they turned out perfect. The basil ketchup was also a great addition.
Juwon Lawal
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The eggplant fries were delicious and the basil ketchup was a great complement. I'll definitely be making this again.
Foyjur Rohman
[email protected]I love eggplant fries and this recipe did not disappoint! The fries were crispy on the outside and tender on the inside. The parmesan and basil ketchup were the perfect dipping sauce.
Rahil Najmi
[email protected]These eggplant fries were a hit at my dinner party! The parmesan crust was crispy and flavorful, and the basil ketchup added a tangy, herbaceous note. I'll definitely be making these again.