ABOUT THE AUTHOR: Weston Ochse is a former intelligence officer and special operations soldier who has engaged enemy combatants, terrorists, narco smugglers, and human traffickers. His personal war stories include performing humanitarian operations over Bangladesh, being deployed to Afghanistan, and a near miss being cannibalized in Papua New Guinea. His fiction and non-fiction has been praised by USA Today, The Atlantic, The New York Post, The Financial Times of London, and Publishers Weekly. The American Library Association labeled him one of the Major Horror Authors of the 21st Century. His work has also won the Bram Stoker Award, been nominated for the Pushcart Prize, and won multiple New Mexico-Arizona Book Awards. A writer of more than 26 books in multiple genres, his military supernatural series SEAL Team 666 has been optioned to be a movie starring Dwayne Johnson. His military sci fi series, which starts with Grunt Life, has been praised for its PTSD-positive depiction of soldiers at peace and at war. Weston likes to be called a chaotic good paladin and challenges anyone to disagree. After all, no one can really stand a goody two-shoes lawful good character. They can be so annoying. It's so much more fun to be chaotic, even when you're striving to save the world. You can argue with him about this and other things online at Living Dangerously or on Facebook at Badasswriter. All content of this blog is copywrited by Weston Ochse.

Saturday, February 14, 2015

PARMESAN EGGPLANT FRIES - A Living Dangerously Recipe

Author: Living Dangerously
Duration: 30 minutes
Average Cost: $3.00 US
Serves: 4-6 (or two who just can't stop eating)

Who doesn't love fries? I could eat an entire plate of them virtually every day. I remember when I was stationed in Afghanistan in 2013. Every Sunday night I'd have three baked chicken breasts and a heaping plate of fries. So nice. So good. So damned fattening.

But now I think I've discovered a way to eat them and get away with it. Yes! Baked Eggplant Fries.
These are seriously good and taste just like they're fried.

I kid you not.

So, get out  your cutting board, baking sheet covered in foil and rack, and preheat the oven to 450 degrees F.

Here we go.

Peel medium eggplant. Starting on the longest edge, slice the peeled eggplant into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half length-ways so all the pieces are equally about 1/2 by 1/2 by 4 inches in length.
 Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the eggplant pieces in the seasoned flour and pat to remove any excess flour. Dip the floured eggplant in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the eggplant. Place the breaded eggplant pieces on a rack on a baking sheet. This should really be done with a rack, so if you don't have one, consider getting one. Bake for 15 to 20 minutes until golden brown. Toss in a bowl with a little garlic salt (or not) and serve. 

Cook's Note: The eggplant fries can be dipped in ketchup, marinara sauce, pesto, ranch dressing, vinaigrette, or really anything you want. We used curry ketchup, but next time I think I'll try a Dijon-lemon-mayo mixture.

1 Medium Eggplant
1/2 cup all-purpose flour (or gluten free substitute)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs (or gluten free substitute)

No comments :

Post a Comment