Eggplant Parmesan Fries

I love using eggplant in the kitchen. It's smooth & soft texture and subtle flavor make it a highly versatile veggie. The use of different seasonings and cooking methods make for a delicious addition to any meal. 

The deep purple exterior of the eggplant is rich in anthocyanins - flavonoids with protective properties.

Low in calorie, eggplants are a great source of dietary fiber, vitamin B6 (cell metabolism), vitamin C (immunity), potassium, and magnesium (nerve & muscle function; immunity; cell metabolism). 

The other day, while watching the Today Show, I observed as Media Dietitian, Joy Bauer, shared her Eggplant Parmesan Fries recipe. 

Requiring little ingredients yet appearing as they packed a flavorful punch, I was intrigued to try out her recipe. Considering how getting in all recommended vegetable servings per day can seem extremely tasking and/or unsatisfying....I wanted to try this recipe out and report back to you all! 

Boy oh boy, are they delicious! My mom and I dipped them in marinara sauce the first evening, as Joy had recommended. Such a fantastic alternative to fried mozzarella cheese sticks. Placing the leftovers in the refrigerator, the next day I reheated a single serving in the oven - broiling them for about 1-2min on high; just enough to warm them. I then created an salad with baby mixed greens, pan seared salmon, veggie quinoa and the eggplant parmesan fries - dressing it with the Bolthouse Greek Yogurt Creamy Caesar Dressing (only 45 calories and 2.5g fat per 2Tbsp). Wonderful! 

A single serving of the Eggplant Parmesan Fries is equivalent to: 140 calories, 12g protein, 6g fat, 4g sat fat, 20mg cholesterol, 12g carbohydrate, 3g dietary fiber, 3g natural sugar, 0g added sugar, and 580mg sodium

You can retrieve the recipe from Joy Bauer's official website: 
https://joybauer.com/healthy-recipes/baked-eggplant-fries-with-marinara-sauce/

Healthy Regards,
Jessica G. Anderson, MS, RD, LD, ACSM EP-C
#FuelForTheGOLD