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When I was little, we used to go to this restaurant that was out in the middle of nowhere in southern Louisiana. It was an old house that was gutted and turned into a restaurant and general store. They served Cajun and Creole food (which I never liked because I’m a terrible Cajun), but they made the BEST eggplant fries.
It’s tricky to bread anything while on the Migraine Diet. Breadcrumbs have MSG, homemade bread still has active yeast in it, and storebought bread frequently has a whole slew of things that you’re supposed to be avoiding. But I found a solution! Tortilla chips. Unlike oatmeal and other substitutes that I’ve tried, tortilla chips crisp up like breadcrumbs without all the added migraine-inducing stuff in them.
Start by peeling the eggplant and slicing it into roughly 3/4″ slices. Don’t cut them into fries just yet!!! Lay the slices onto a towel and generously douse them in salt to let them sweat. This will help reduce the bitterness.
While the eggplant is sweating, crush the tortilla chips into crumbs either in a food processor or with a rolling pin. Then cut the eggplant into fries.
Now comes the fun part. For each fry, you’re going to dip it in the milk, then roll it in cornmeal. Dip it back into the milk, then roll it in chip crumbs. You can see the process below. Please excuse the less-than-beautiful photography. This isn’t a glamorous scene to begin with and was surprisingly difficult to take appetizing pictures.
Dip the fry in milk.
Roll the fry in cornmeal.
Dip the fry in milk again. As you can see in the picture, some of the cornmeal will come off.
And finally, roll the fry in chip crumbs. I used bread loaf pans to hold the cornmeal and the breadcrumbs since they’re long and flat and kept me from spilling everywhere.
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