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!
- 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)
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.