Baked Eggplant Fries

[VEGETARIAN]

Makes 8 servings

• Nonstick cooking spray
• 1 5.3- to 7-oz. container plain Greek yogurt
• 3 oz. feta cheese, crumbled
• 2 Tbsp. snipped fresh oregano
• 2 Tbsp. water
• 1 Tbsp. lemon juice
• 1 large eggplant (1½ lb.), peeled if desired
• 1½ tsp. salt
• ¼ tsp. black pepper
• ½ cup all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• ⅔ cup grated Parmesan cheese
• ¾ cup purchased olive tapenade or bruschetta topper (optional)

DIRECTIONS

Preheat oven to 450°F. Lightly coat two large baking sheets with cooking spray. For yogurt sauce, in a bowl combine the next five ingredients (through lemon juice). Cover; chill until serving.

Cut the eggplant into 3×½ to 4×½-inch sticks. Sprinkle with ½ tsp. of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels. Place flour and remaining 1 tsp. salt in a shallow dish. Place eggs in another shallow dish. In a third shallow dish combine panko and Parmesan cheese. Working in batches, place the eggplant sticks into flour, then egg, then bread crumb mixture; arrange on prepared baking sheets. Coat “fries” with cooking spray. Bake 15 minutes or until browned and crisp. (Bake the first batch while continuing to bread the second batch.) Serve with yogurt sauce and tapenade.

Per serving 187 cal., 7 g fat (3 g sat. fat), 90 mg chol., 710 mg sodium, 21 g carb., 3 g fiber, 5 g sugars, 10 g pro.

DIY tapenade

To make quick olive tapenade, toss finely chopped assorted olives and finely chopped roasted sweet red pepper with a drizzle of olive oil.