Fry sage leaves until crisp, remove and drain on paper towels. Allow to cool and gently crush removing the stems. Mix with parmesan and black pepper, set aside.
Mix mayonnaise and sun-dried tomato pesto together in bowl.
Deep fry eggplant fries from frozen until golden brown, remove from fryer and drain grease. Place eggplant in mixing bowl, add parmesan, sage mixture and toss to coat.
Place in basket, cone, or on plate for service, serve with side of sun-dried tomato mayo for dipping.
Ingredients
1 lb Roma® Eggplant Battered Fries
1 tsp Peak Fresh Produce® Sage, fried crisp
1 tsp Roma® Cheese Grated, Parmesan
1/4 tsp Roma® Table Grind Black Pepper
1/2 cup West Creek® Whole Egg Mayo
2 tsp Roma® Pesto, Sun-Dried Tomato
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
