Spicy-Parmesan Eggplant fingers

Cut the eggplant as you would for french fries

Soak eggplant fingers in salted water for 30 minutes. This step will helps firm up the eggplants texture especially during cooking.

Rinse the eggplant and drain well.

In a bowl, add the eggplant, cayenne pepper, garlic powder, lemon juice and vegetable oil. Mix well to combine ingredients

In a plate, mix parmesan and breadcrumbs until well combined. In a separate bowl, beat the eggs and set aside

I cooked the eggplants in an airfryer, but you can achieve the same outcome if you oven grill them.

Pre-Heat the airfryer at 180 degrees(Celsius) for 3 minutes

Dip the fingers in the egg wash and then roll in the breadcrumbs then arrange in the airfryer tray in one layer. Do not overcrowd as this may affect the crispiness of the eggplant fingers. Cook the fingers at 200 degrees (Celsius) for 10-12 minutes or until browned and cooked through.

Repeat step 8 until all the eggplant fingers are cooked. Allow to cool before serving

Serve with a spicy aioli or a dip of your choice.