Instructions

1. Peel and cut the eggplant into 1/2 inch slices lengthwise. Stack the eggplant slices and cut into strips that resemble the size of french fries. You’ll want these a little on the thicker side because they will fall apart if they are sliced too thin.
2. Place the breadcrumbs into a shallow bowl or plate and the egg wash into another shallow bowl or plate. Dip a strip of eggplant into the egg wash, letting the excess drop off and then into the breadcrumbs, pressing to adhere to the eggplant strip. Repeat with the remaining eggplant strips.
3. Add oil to a skillet over medium heat. You’ll want just enough oil to coat the bottom of your skillet in a thin layer. Add the breaded eggplant in a single layer to the skillet, with enough room around them so that they brown properly. Don’t overcrowd the skillet or the eggplant won’t get crispy.
4. Cook the eggplant strips, turning as they cook, for about 5 minutes until all sides are brown. Remove to a paper towel lined plate and season with salt and parmesan cheese. Repeat with the remaining eggplant.
5. Serve the eggplant fries with marinara sauce for dipping.

To Bake:

1. Preheat oven to 425 degrees. Place the breaded eggplant onto a baking sheet sprayed with non-stick cooking spray.
2. Bake at 400 degrees for 12-15 minutes, turning over in between cooking.

To Air Fry:

1. Preheat air fryer to 400 degrees. Spray air fryer base (or racks) with non stick cooking spray. Place the eggplant onto the racks or air fryer base in a single layer.
2. Cook for 7-8 minutes, turning over in between cooking if needed.