GUYS – there has been complete CHAOS in the kale kitchen the past few days.

Let me set the scene.

Pulverized GG crackers are on the floor, green smoothie remnants on the ceiling ( who forgot to put the vitamix cap on?? ), many ( MANY ) cabernet corks placed in a mason jar waiting to be glued on a cute Pinterest DIY craft, and a hot sauce fingerprint from Cheryl on the microwave… ya know, THE WHOLE GAMUT.

Your girl is IN 👏🏻 HER 👏🏻 ELEMENT.  I’ve been cranking through recipes, one LONG podcast at a time.

Like everyone else, I’ve been buying a lot of shelf stable items… One of the being marinara sauce.

Marinara sauce is GREAT because you can store it in your pantry… Until you open it… Then you have a few days to eat it.

I refuse to throw away any food —especially at this time— so I’ve been eating a lot of veggies, notably AHTK eggplant fries, with marinara sauce.

These eggplant fries are breaded with pulverized GG crackers and contain minimal oil, but still taste indulgent.

Recipe

• 1 medium eggplant
• 2/3 cup grated parmesan
• 1/3 cup pulverized GG crackers
• 1 tsp garlic salt
• 1 tsp Italian seasoning
• S&P to taste
• 2 eggs
• Olive oil spray
• Marinara sauce for serving

Instructions

1. Slice off the stem of the eggplant. Cut the eggplant into wide sticks: first cut the eggplant crosswise into 1-inch-thick rounds, then cut the rounds into 1-inch wide sticks.
2. Pulverize GG crackers in a high power blender.
   1. PRO TIP: I pulverize a couple GG cracker packets at one time and store the extra crumbs in the pantry so I have them ready to go next time I need them.
3. Mix pulverized GG crackers, grated parmesan, garlic salt, Italian seasoning, and S&P in a large bowl.
4. Whisk eggs in another bowl.
5. Dip the eggplant fries in the whisked eggs then dip again in the dry blend.
6. Place eggplant fries in the air fryer and spray with olive oil spray.
7. Air fry at 425°F for about 10 min (may vary per air fryer)

ENJOY YOUR QUARANT-FRIES!

xx hails