Description

These Baked Eggplant Sticks are a delicious and healthy appetizer or snack featuring tender eggplant coated in a crispy Italian-seasoned breadcrumb and Parmesan crust. Baked until golden and served hot, they are perfect with quick marinara sauce for dipping. This recipe is easy to make, gluten-free when using appropriate breadcrumbs, and offers a lower-fat alternative to fried snacks.

Ingredients

Eggplant Sticks

10 oz eggplant (from 1 small or 1/2 large)
1 tsp olive oil
1/2 tsp kosher salt
Fresh cracked pepper, to taste
1/2 cup Italian seasoned breadcrumbs (substitute with gluten-free breadcrumbs if desired)
2 tbsp Parmesan cheese
1 large egg white
Oil spray, for baking

Dipping Sauce (optional)

1 cup quick marinara sauce (extra for dipping)

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Instructions

Preheat Oven: Preheat your oven to 450°F. Line two baking sheets with parchment paper and lightly spray them with oil spray to prevent sticking.
Prepare Eggplant: Cut the eggplant into sticks. Place them in a bowl and season with olive oil, kosher salt, and fresh cracked pepper. Toss gently to coat evenly and set aside.
Prepare Coatings: In one bowl, combine the Italian seasoned breadcrumbs with Parmesan cheese. In a separate bowl, whisk the egg white until slightly frothy.
Coat Eggplant Sticks: Working in batches, dip several eggplant sticks into the egg white first, then immediately into the breadcrumb and Parmesan mixture, ensuring they are evenly coated. Use a fork to remove them from the breadcrumbs to avoid clumping.
Arrange on Baking Sheets: Place the coated eggplant sticks evenly spaced on the prepared baking sheets. Lightly spray the tops with oil spray to help them crisp up.
Bake: Bake the eggplant sticks on the middle rack for 10 minutes. Then, carefully flip each stick over and bake for an additional 5 minutes or until the coating is golden and crispy.
Serve: Remove from the oven and serve the baked eggplant sticks hot with quick marinara sauce on the side for dipping.

Notes

For gluten-free option, substitute Italian seasoned breadcrumbs with gluten-free breadcrumbs.
You can substitute Parmesan cheese with a vegetarian hard cheese if desired.
Ensure not to overcrowd the baking sheet to allow even crisping.
Eggplant tends to absorb oil; spraying with oil instead of drenching helps keep this recipe lighter.
These can also be prepared using an air fryer at 350°F for 10 minutes, turning halfway.