You and your kids are sure to love these breaded eggplant fries, crispy and a good way to use up any extra eggplants!
Sprinkle with salt and let sit for 20 minutes.
While the eggplants are sitting with salt on them, go ahead and assemble the spices and cheese (or nutritional yeast) on a small plate, put oil in a shallow bowl, and the flour on a plate.
Blot the eggplants off with a paper towel; the salt pulls out any bitter liquid the eggplant may have inside.
Preheat the oven to 450 F°. Now, start assembling the fries to be baked. Piece by piece cover in flour, soak in olive oil, then cover with the spice mix.
Place on a baking sheet covered with parchment paper. Once the cookie sheet is full bake for 20-25 minutes, flipping the fries halfway through.
Let cool for a couple of minutes, then enjoy with some marinara sauce!