Parmesan Eggplant Fries

Since the girls have gotten a little older and are flitting in and out spending the night with friends, going to football games, movies and such, A.J. and I have a lot more time to spend with each other. We enjoy leisurely evenings which include cocktails and a late dinners. We're lucky if we sit down to eat by 9:00 PM on a Friday or Saturday evenings. A.J. likes to munch on an appetizer while I'm finishing up the main meal.

Parmesan Eggplant Fries are his number one request and he was appalled last Saturday night when he asked if I had this on my blog and a I told him, "Ummm, I don't think these were ever posted."

To back up a little, his brother stalks my blog and calls on Saturdays to see what I'm cooking. When A.J. reports, his brother asks if I am putting it on my blog. Yes, Gerrard, you have been outed! Gerrard is an outstanding cook, he and I can go on forever talking about recipes. Gerrard was out host last Thanksgiving . I'm hoping we can get the time off to go back to New Orleans for Thanksgiving this year. Click on the Thanksgiving link and don't be too jealous when you see a Cajun Thanksgiving.

Ok back to the eggplant, this is so quick and easy and sinfully delicious...you have to make these tonight!

Heat up vegetable or canola oil to 375 degrees. Peel one eggplant and slice in to spears about the size shown above.



Dip the spears into an eggwash and the dredge through Italian style bread crumbs. Carefully place the breaded spears into the heated oil. These will fry pretty quick.




When the spears begin to brown as show, turn and fry a couple of minutes longer then remove them from the skillet to a paper towel lined platter.



Generously sprinkle the spears with grated parmesan cheese and serve with a side of your favorite marinara sauce for dipping.

This and a nice glass of your favorite dry red wine, and dinner....who needs dinner?