Feed My Face… Eggplant Fries

Hiya! So if you read my post from last night, I have been trying to get back on my healthy, clean living again. I had lost about 40lbs in the past year and was feeling myself… LOL did you start singing Nicki Minaj’s song too… AYE…. Feeling myself, I’m feeling myself, I’m feeling my… Anyway, I have gained it back and then some. Part of the problem has been my eating habits, but come on! Who among us is immune to the siren call of pizza, hot wing, and tacos… oh Lord, the tacos!

So with this renew commitment I have made to myself, I will share one of my healthy dishes that I have been snacking on. It’s just as food as some of the food that I normally eat, but a little more nutritious. You can make the Eggplant Fries as a main course, appetizer, or snack!

Serves: 2-4ppl


  • 1 Eggplant
  • 2 Egg
  • 2/3 Cup of Bread Crumbs
  • 2/3 Cup of Flour
  • 1/3 Cup of Grated Parmesan
  • 2 Tsp of Garlic Salt
  • 2 Tsp of Onion Powder
  • 1 Tsp of Ground Black Pepper
  • 1 Tsp of Italian Seasoning
  • 1 Can of Spray Cooking Oil

Preheat oven to 425º.

Julienne the Eggplant into equal sized stripes to insure even cooking.

You will need 3 large bowls. In the first bowl add Flour solely. In the second bowl, beat both Eggs. In the third bowl, combine Bread Crumbs, Grated Parmesan, Garlic Salt, Onion Powder, Ground Pepper, and Italian Seasoning.

Take your Eggplant Strips, dip into the Flour, making sure to fully coat it, but shaking off any extra. Next dip the stripe into the beaten Eggs, again fully coating. Lastly dip into the Bread Crumb mixture, fully coating and shaking off extra. Repeat for each stripe.


Arrange coated Eggplant strips on a wire rack on a sheet pan. Light spray with Spray Cooking Oil. Cook in the oven for 10-12 minutes, or until strips are golden brown.

I like to eat them with straight out the oven with a little salt sprinkle and pasta sauce. Happy Eating and hopefully smaller waistlines!



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