Baked Eggplant Fries

Baked Eggplant Fries


1 large eggplant (roughly 10 ounces)

1 teaspoon olive oil

1/2 teaspoon kosher salt and fresh cracked pepper

1/2 cup crushed bran cereal

2 tablespoons parmesan cheese

1 large egg white

Non fat cooking spray

Low sugar marinara sauce (as needed)


  1. Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.
  2. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
  3. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
  4. Combine bran cereal and parmesan cheese in a bowl, and egg whites in another.
  5. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
  6. Turn over and bake an additional 5 minutes, or until golden.
  7. Serve hot. Serve with low sugar marinara sauce if desired.