Eggplant Frites Fries

1. 1 cup fine breadcrumbs (optional)
2. 1/2 cup grated Parmesan cheese
3. 1 large egg white
4. 1 medium eggplant (about 1 pound)
5. 1/2 teaspoon kosher salt
6. Cooking spray

FOR THE YOGURT DIP:

1. 1 cup Greek yogurt
2. 1/2 teaspoon garlic powder
3. 1/2 teaspoon dried parsley
4. 1/2 teaspoon dried thyme
5. 1/2 teaspoon kosher salt
6. Freshly ground black pepper

Instructions:

1. In the meanwhile, preheat the oven and get the baking sheet. Place a rack in the centre of the oven and preheat it to 425 degrees Fahrenheit.
2. Prepare a baking sheet with a rim by lining it with parchment paper and spraying it with cooking spray.
3. The breading station has to be prepared.
4. Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. In a small dish, whisk the egg white until it becomes frothy, and then put it aside.
5. The aubergine should be cut into fries. The stem of the aubergine should be sliced off. Unpeel the aubergine and keep it whole. To prepare the aubergine for cutting into broad sticks, first cut the aubergine crosswise into rounds that are one inch thick, and then cut the rounds into sticks that are one inch wide.
6. In a large bowl, place the aubergine, sprinkle it with the salt, and toss it to incorporate the ingredients well.
7. Egg white should be used to coat the eggplant fries. Coat one aubergine fry with the egg white by dipping it in the egg white and turning it over.
8. The remaining fries should be placed in the gallon bag along with the breadcrumb mixture, and the process should be repeated.
9. Bread the eggplant fries. Seal the bag and shake to evenly coat the eggplant fries with the breadcrumbs and cheese.
10. Griddle. Remove the eggplant fries from the bag, gently shaking off excess crumbs, and place in a single layer on the prepared baking sheet. Proceed to spray with an additional layer of cooking spray. For a total of around 15 minutes, roast the fries, turning them over every five minutes, until they are golden brown and crisp.

 For yogurt dip.

1. Put together the yogurt dip. While the eggplant fries are roasting, place the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl and whisk to combine. Serve the yogurt dip with the warm eggplant fries.