Eggplant Chili Fries

Peel eggplant and cut into fourths lengthwise. Then cut each section into 1/2″ thick sticks (use a French fry cutter if you have one).

Combine flour, chili powder and garlic salt in a large bowl.

Toss the cut eggplant sticks into the flour mixture. Shaking off any excess before frying.

In a large, heavy bottom pot heat oil (enough to cover the bottom of the pot by about an inch) to 375 F. When oil is hot add 1/3 of the fries. When golden brown in color, remove fries from oil with a slotted spoon and drain on a paper towel. Repeat with the remaining fries, frying 1/3 of them at a time.

Sprinkle warm eggplant with grated Parmesan cheese. Serve with your favorite dipping sauce.

Best eaten warm. Keep them in the oven on a low setting (like 200 F) if not eating right away.