Baked Eggplant Sticks

Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Yummly suggests serving these as a snack, appetizer or side dish. They are healthy and low in calories and fat!

INGREDIENTS

  • 10 oz. eggplant
  • 1 tsp. olive oil
  • 1/2 tsp. kosher salt (and fresh cracked pepper)
  • 1/2 cup breadcrumbs (Italian Seasoned)
  • 2 tbsps. parmesan cheese
  • 1 large egg white
  •  Cooking spray
  • 1 cup marinara sauce or plum tomato sauce (for dipping)

DIRECTIONS

 

Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off and peel 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. Flip over and bake an additional 5 minutes, or until golden. Serve hot.

 

[print-me target=”.post-content”]