Baked Eggplant Sticks

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

and without


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Filed under dinner, lunch

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