Ingredients

The following ingredients have 4 Servings
  • 1 cup panko (gluten-free, if needed)
  • ½ cup grated parmesan cheese
  • 1 teaspoon oregano
  • ¾ teaspoon garlic salt
  • 2 large eggs
  • 2 medium eggplants (cut into (½ inch) strips)
  • Olive oil (for drizzling)
  • ¼ cup mayonnaise
  • 1 teaspoon pureed chipotle peppers in adobo sauce
  • A small squeeze of lime juice and a pinch of sea salt

Instruction

  • Set an oven rack in the top third of your oven. Preheat the oven to the highest temperature. Lightly coat a baking sheet with oil.
  • Stir the chipotle aioli ingredients together in a small bowl.
  • Mix the panko, parmesan, oregano, and garlic salt in a medium-sized bowl. In another bowl, whisk the two eggs with a small splash of water.
  • Dredge the eggplant strips first in the egg then in the breadcrumb mixture. (Using 1 hand for the egg and the other for the breadcrumbs makes this a lot less messy) Place the eggplants on the oiled baking sheet and drizzle with a little more oil.
  • Place the eggplants in the oven and broil for 5 minutes. Turn the eggplant fries over and broil for another 4-5 minutes, or until they are crispy and brown. Keep a close eye on them if your oven broils at more than 500 degrees Fahrenheit.
  • Serve with some chipotle aioli on the side for dipping.