Method

1. Tear the bread into pieces and toast until golden, then add to a blender and blend to fine breadcrumbs.
2. Pour the breadcrumbs into a bowl, add parmesan, garlic granules, salt and pepper. Mix well.
3. Wash and cut the aubergine into small strips, sprinkle with salt and set aside for 30 minutes to remove any extra water in the aubergine. (You can place the strips on a couple sheets of kitchen roll or in a colander)
4. To a separate bowl, add the eggs and whisk well. Add Juvela White mix into another bowl.
5. First coat the aubergine strips in the White Mix (shaking off any excess flour), then the eggs and lastly cover with the breadcrumbs.
6. Drizzle a generous amount of olive oil into a frying pan and heat through.
7. Working in batches, (not to overcrowd the pan) add the aubergine strips, turning once to brown both sides. Once golden, place the fries on a cooling rack for a minute or so to ensure the bottom doesn't get soggy.
8. For the garlic and lemon dip, simply mix the mayonnaise with the garlic granules and lemon juice.
9. Serve whilst warm sprinkled with the fresh rosemary and with the lemon & garlic dip.