Baked Eggplant Sticks
Introducing our Crispy Baked Eggplant Sticks, coated in savory Italian breadcrumbs and a sprinkle of Parmesan cheese. They are baked or air-fried to a delightful golden brown and paired perfectly with a speedy marinara sauce for dipping. Enjoy this deliciously crunchy treat!
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Ingredients
- 10 oz eggplant
- 1 tsp olive oil
- oil spray
- 1 cup quick marinara sauce for dipping
- 1 large egg white
- 1/2 tsp kosher salt and fresh cracked pepper
- 1/2 cup Italian seasoned breadcrumbs
- 2 tbsp Parmesan cheese
Instructions
- 1
Begin by heating your oven to 450°F. Prepare two baking sheets by lining them with parchment paper and giving them a light mist of cooking oil.
- 2
In a mixing bowl, add the eggplant strips and drizzle with olive oil, followed by a sprinkle of salt and pepper. Set this mixture aside for now.
- 3
In a separate bowl, mix together the breadcrumbs and grated parmesan cheese, while in another bowl, whisk the egg whites until frothy.
- 4
Take a few eggplant strips at a time and first coat them in the egg whites, then roll them in the breadcrumb mixture. Use a fork to lift the coated eggplant and arrange them on the prepared baking sheets. Lightly spray the tops with additional oil and bake for 10 minutes on the middle rack.
- 5
After 10 minutes, flip the eggplant sticks and continue baking for another 5 minutes, or until they achieve a golden brown color. Enjoy them hot.
- 6
For air frying, work in batches by placing the eggplant sticks in a single layer in the basket, ensuring not to overcrowd it. Give them a quick spritz of olive oil spray. Cook at 350°F for 10 minutes, flipping them halfway through the cooking time.