Prep: 15 minutes
Cook: 12 minutes • Makes: 4 (5 fries, 2 tablespoons sauce) servings
1/2 cup Weis Quality Italian Breadcrumbs
2 Weis Quality Large Eggs
1/2 cup Weis Quality All-Purpose Flour
1 medium eggplant, peeled and cut into 1/2 x 3-1/2-inch sticks (about 1 pound)
1/2 cup Weis Quality Vegetable Oil
1/4 teaspoon Weis Quality Salt
1/2 cup Weis Quality Pasta Sauce
2 tablespoons chopped fresh basil
1.Preheat oven to 225°; line 2 rimmed baking pans with paper towel.
2.In wide, shallow dish, whisk cheese and breadcrumbs. In separate shallow dish, whisk eggs; place flour in third shallow dish. Dredge eggplant in flour, shaking off excess, then dip in egg, allowing excess to drip off, then in breadcrumb mixture to coat; place on 1 prepared pan.
3.In large skillet, heat oil over medium-high heat. In 2 batches, add eggplant and cook 6 minutes or until golden brown, turning ¼ turn every 1-1/2 minutes; transfer eggplant to second prepared pan and sprinkle with salt. Place pan in oven to keep warm.
4.In small bowl, stir pasta sauce and basil; serve eggplant with sauce for dipping.
Approximate nutritional values per serving :
293 Calories, 23g Fat (4g Saturated), 74mg Cholesterol, 467mg Sodium,
17g Carbohydrates, 4g Fiber, 6g Sugars, 1g Added Sugars, 6g Protein