As an eggplant lover, I’m always okay with trying new eggplant recipes. So, when I saw this online, I was super excited to make it. My dad even said it was a great alternative to eggplant parmesan (coming from a man who LOVES his eggplant parmesan). Yummy and relatively low cal, win-win!
Baked Eggplant Sticks (serves 4)
- 10 oz eggplant
- 1 tsp olive oil
- 1/2 tsp kosher salt and fresh cracked pepper
- 1/2 cup Italian Seasoned breadcrumbs (I used Panko)
- 2 tbsp parmesan cheese
- 1 large egg white
- oil spray
- 1 cup marinara sauce, can just use some from the jar (not included in caloric data)
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.
Calories: 86.9, Fat: 2.9, Carbs: 0.7 g, Fiber: 2.9, Protein: 4.3 g, Sugar: 0, Sodium: 202.4
Here’s mine, with marinara