How to Make Gordon Ramsay Romano Eggplant Fries

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, romano eggplant fries. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Romano Eggplant Fries is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Romano Eggplant Fries is something that I have loved my whole life.

Moroccan Fried Eggplant is usually eaten as a finger food. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried. Eggplant Parmesan is a delicious eggplant recipe. This Eggplant Parmesan Recipe makes a delicious dish consisting of aubergine eggplants, tomato based sauce, and cheese.

To get started with this particular recipe, we must first prepare a few ingredients. You can have romano eggplant fries using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Romano Eggplant Fries:

1. Prepare 1 small eggplant-washed, cut in half and then cut again into 1/2" thick strips lengthwise
2. Prepare 1 cup panko breadcrumbs (or regular breadcrumbs)
3. Get 2 tbsp freshly grated romano cheese (or parmesan cheese)
4. Take 1 tsp red pepper flakes
5. Take 1/2 tsp garlic powder
6. Take 1/2 tsp parsely flakes
7. Make ready 1/4 tsp salt & pepper
8. Prepare 2 eggs
9. Prepare 3/4 cup buttermilk (or regular milk)

Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Baked Eggplant Fries with Greek Tzatziki Sauce These baked eggplant fries are the perfect appetizer for a crowd! Velvety tender on the inside and crispy on the outside.

Instructions to make Romano Eggplant Fries:

1. Preheat oven to 450°.
2. Prepare a baking sheet by lining it with either parchment paper or foil. Set aside.
3. Wash and cut eggplant (you can peel it at this point but I personally prefer the skin on) in half. Cut again into 1/2" strips lengthwise.
4. Mix breadcrumbs with romano cheese and seasonings in a medium sized bowl.
5. In another bowl add buttermilk and eggs. Whisk until well combined.
6. Roll the eggplant strips in the buttermilk mixture then into the breadcrumb mixture. Coat well.
7. Place on the prepared baking sheet. Bake for 20-25 minutes or until lightly browned.
8. Garnish with an extra sprinkle of romano cheese and serve with your favorite marinara sauce (I loveee Barilla's marinara sauce…yum!) or ranch dressing on the side. Enjoy!

These baked eggplant fries are the perfect appetizer for a crowd! Velvety tender on the inside and crispy on the outside. Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR editor-in-chief Stacy Adimando. You'll find the texture substantial enough that you won't feel like you're missing out on any of the calories or fats. I love fried eggplant, but I haven't made it in a couple of years because I was taught to deep-fry the eggplant slices, and I try to avoid deep-frying our food.

So that’s going to wrap it up for this exceptional food romano eggplant fries recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!