10 Ratings
  • 5 Rating Star 7
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1

A Mediterranean twist on fries, this eggplant recipe gets irresistible crunch from a panko coating and bold flavor from a Greek yogurt sauce and olive tapenade.

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Ingredients

Directions

  • Preheat oven to 450°F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.

    Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.

    In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.

    Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.

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Nutrition Facts

187 calories, 7 g fat (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 90 mg cholesterol, 710 mg sodium, 21 g carbohydrates, 3 g fiber, 5 g sugar, 10 g protein.

Reviews (2)

Most helpful positive review

02/19/2017
This is a great idea and no frying.

Most helpful critical review

02/19/2017
This is a great idea and no frying.
10 Ratings
  • 5 Rating Star 7
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1
02/19/2017
This is a great idea and no frying.
05/19/2018
Easy, light and simply delicious!