Directions
6 servings
For the Fries
- Preheat the oven to 450F degrees.
- Cut eggplant into thick fries - about 1/2’ thick. Drizzle with olive oil, salt and pepper.
- Crack the 2 eggs into a bowl and whisk until beaten. Set aside.
- Pour the 2 packets of Whisp’s new Italian Herb Cheese Crumbs in another bowl and set aside.
- Dredge the eggplant fries in the egg mixture, then coat them in the cheese crumbs.
- 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)
- 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
- 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
