Baked Eggplant Sticks

Baked Eggplant Sticks


  • 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


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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