I only heard about Fairy Tale Eggplant for the first time three weeks ago, so when these pretty little veggies turned up in my Blue Apron order (I’ve been cooking two meals a week from this home delivery service — it’s like taking a cooking class and the results are delicious), I was excited to turn them into something good to eat.
Cut each eggplant into 1/4 inch wedges length-ways and dip into a bowl containing two beaten eggs, let the excess egg drip off, then coat with a breadcrumb and finely grated parmesan mixture.
Place the eggplant in a single layer on a lightly oiled baking sheet and drizzle with olive oil.
Bake in a preheated oven at 425 degrees fahrenheit for 25 – 27 minutes until golden brown and crispy. Season with salt and pepper and serve!
They are moist in the middle and lighter than regular or sweet potato fries, and so, so, so good!