I made three pans of these for myself and 2 friends and they were gone in 1 hour. I can honestly say I would choose these over regular French fries any day! The best part is you don’t feel guilty about eating them.
To make these you need 1 eggplant, egg whites, and panko breadcrumbs (the amount of egg whites and panko depends upon the size of your eggplant). The Southwestern aioli requires 2 tablespoons lemon juice, ¾ cup low fat mayo, 1 tablespoon minced garlic, and 2 teaspoons taco seasoning mix (from a packet).
Making the aioli is simple! Just combine all of the ingredients (lemon juice, low fat mayo, minced garlic, and taco seasoning mix) in a small bowl and mix together. Once combined, place the aioli in the fridge for one hour, this will allow the flavors to blend together.
Preheat the oven to 400 degrees. Chop off the top and bottom of the eggplant. Slice the eggplant, vertically, into 1/2 inch thick slices. Cut the slices into fry shaped pieces, approximately 1/2 inch thick.
Next, line a baking sheet with non-stick foil. Set aside. Fill one bowl with egg whites and one bowl with panko breadcrumbs. Create a mini assembly line, first dipping the eggplant fry into the egg whites, and then into the panko breadcrumbs. Make sure the eggplant fry is coated thoroughly. Set the eggplant fry onto the baking sheet. Repeat this process with each fry.
Place in the oven for 20-25 minutes or until the fries are crispy and golden brown. Remove from the oven and serve with Southwestern aioli!