Directions

6 servings

For the Fries

    1. Preheat the oven to 450F degrees.
    2. Cut eggplant into thick fries - about 1/2’ thick. Drizzle with olive oil, salt and pepper.
    3. Crack the 2 eggs into a bowl and whisk until beaten. Set aside.
    4. Pour the 2 packets of Whisp’s new Italian Herb Cheese Crumbs in another bowl and set aside.
    5. Dredge the eggplant fries in the egg mixture, then coat them in the cheese crumbs.
    6. Place the coated eggplant fries on a lined baking sheet, with about an inch apart between each fry. (You might need to do this in two batches depending on how large your eggplant is)
    7. Spray the top of them with a light coating of olive oil spray and bake for 8 minutes or until golden brown. Let cool for 1 minute before serving.

 

For the Remoulade Sauce

    1. Mix everything together and serve with the cheesy crusted eggplant fries

Ingredients

For the Fries 

  • 1 medium sized eggplant
  • 2 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • 2 eggs
  • 2 bags Whisps Italian Herb Cheese Crumbs

For the Remoulade Sauce

  • ⅓ cup mayo
  • 2 tbsp creole mustard
  • 1 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tbsp sriracha
  • 1 tbsp capers, roughly chopped
  • ½ lemon, juiced
  • ½ tsp creole seasoning
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