-
1
For the ketchup: In a small saucepan, heat the olive oil over medium heat.
-
2
Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
-
3
Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer.
-
4
Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes.
-
5
Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
-
6
For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
-
7
Whisk together the flour, salt and pepper in a large bowl.
-
8
Lightly beat the eggs in a medium bowl.
-
9
Combine the panko and the Parmesan in another medium bowl.
-
10
Slice off both ends of the eggplant.
-
11
Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks.
-
12
After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly.
-
13
Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture.
-
14
Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
-
15
Bake the fries until they are golden brown, about 15 minutes.
-
16
Season the fries with the remaining salt and serve with Basil Ketchup.
