Eggplant Fries w/ Pink Parmesan Sauce

Eggplant Fries w/ Pink Parmesan Sauce
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Eggplant Fries:
About 1½ lb – Eggplant, peeled and sliced into sticks (about 1-inch cube by 4-inch length)
2 – Eggs, beaten with 2 TB water
1 cup – All-purpose flour
2 cups – Panko crumbs
Kosher salt & freshly ground Black Pepper
Olive oil (spray)

Pink Parmesan Sauce:
2 cups – Crushed tomatoes (fresh or canned)
2 – Garlic cloves, minced
2 TB – Freshly chopped Basil (or 1 TB dry)
1/3 cup – Heavy cream, Half & Half, or Crema Mexicana
1/4 cup – Shredded Parmesan
Kosher salt to taste
About 1 TB – Extra virgin Olive oil


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Added 5 years ago by:
Rami Madi Rami Madi
     4,597 recipes
2 people cheffed this recipe
Stephanie Brooks HawkinsRami Madi
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