Ingredients:

  • 1.2 lbs eggplant
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil spray
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top for airflow.
  2. Slice the eggplant into uniform sticks, approximately 3 inches long and 1/2 inch thick. Pat them dry with a paper towel to remove excess surface moisture.
  3. Set up a breading station with three bowls: Bowl 1 with flour, salt, and pepper; Bowl 2 with beaten eggs and water; Bowl 3 with Panko, Parmesan, garlic powder, and paprika.
  4. Dredge each eggplant stick in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the Panko mixture to ensure a tight coating.
  5. Arrange the coated fries on the wire rack so they do not touch. Lightly spray the tops with olive oil.
  6. Bake for 20–25 minutes, flipping halfway through, until the exterior is mahogany-colored and crisp.
  7. For the dip, combine Greek yogurt, lemon juice, minced garlic, and chopped parsley in a small bowl.