Bake according to package instructions is the best way.
Serve right away, since just like any other fry they cool down quickly.
I used a veg mayo with Poupon Dijon Mustard and smoked paprika with a little garlic powder for a dipping sauce.
The breading was okay, not too much, though a bit salty. I would have preferred more salt on the actual eggplant.
Fried eggplant is supposed to be mushy, not firm, and in this regard they hit that note.
The next time I would make a quick marinara and partially blend it, then add some meltable cheese and use that instead of the mayo base sauce.
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