Turn on the broiler. Cut your eggplant into french fry like strips. They need to be kind of thin, the thinner ones got nice and crisp, and the thicker ones were soggier.

Put about a cup of the seasoned flour into a ziploc bag, add the eggplant strips and shake!

Heat your oil in a large frying pan. We used about a cup of vegetable oil. Once hot, add the coated eggplant strips and fry until golden.

Transfer to a paper towel lined plate to drain. Then transfer them to a parchment lined baking sheet and broil in the oven to make them crisp. This should only take a few minutes. Keep a close eye on them, you don’t want them to burn.

Once they’re nice and crisp, transfer them to a freshly lined plate to drain again. I am not a fan of eating extra grease, and I found that really draining them thoroughly was important to keep them crispy, and not super oily tasting.