Baked Eggplant Fries with Muhammara
8 oz muhammara
1 cup fine breadcrumbs (like panko)
1⁄2 cup grated parmesan
2 large egg white
1 medium eggplant
1 tsp kosher salt
1⁄4 tsp garlic powder
1⁄4 tsp black pepper
Arrange rack in middle of oven and preheat to 425 degrees F. Line baking sheet with parchment and then spray with nonstick spray.
Mix breadcrumbs with parmesan, salt, pepper, and garlic powder in medium-large bowl. In small bowl, whisk egg whites until foamy.
Slice stem off of eggplant, and leave unpeeled. Cut eggplant into 1 inch thick fries.
Coat eggplant with egg white, then transfer to breadcrumb bowl. Toss until well coated.
Place fries onto prepared baking sheet, then spray with another coat of cooking spray. Roast for 15 minutes, turning every 5 minutes. Roasted until golden brown.
Serve with side of muhammara for dipping.