Baked Eggplant Sticks
Baked Eggplant Sticks
INGREDIENTS
- 10 oz. eggplant
- 1 tsp olive oil
- 1/2 tsp kosher salt and fresh cracked pepper
- 1/2 cup Italian Seasoned breadcrumbs
- 2 tbsp. parmesan cheese
- 1 large egg white
- Non-stick oil spray
- 1 cup marinara sauce for dipping
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.
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