Baked Eggplant Sticks (Air Fryer Recipe included)

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These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.
Baked Eggplant Sticks

These crispy baked eggplant fries are a delicious way to eat eggplant. They are perfect served as a snack, appetizer, or side dish. Eggplant fries are made even better with a dipping sauce. I make my quick marinara, but you could also use a jarred sauce for dipping. If you want a main dish, try this Eggplant Parmesan, another favorite.

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

I can vividly remember the day when my picky older daughter, who was in middle school at the time, told me she liked eggplant. Eggplant? Really? She was eating dinner at a friend’s house, and they served breaded eggplant for dinner. She loved it. Kids are always more willing to try new food when they are eating with their friends. I was delighted she liked a new vegetable, and for a while, I made breaded eggplant for her at least once a month, only I baked the eggplant instead of frying it.

Eggplant may not be for everyone, but if you like eggplant or want to try introducing it to your family, eggplant fries are a good place to start. Crispy on the outside and so tender on the inside, they use less oil than fried versions. Eggplant is rich in antioxidants, vitamins, and minerals, like vitamins C, K, and B6, manganese, and potassium. It is also a good source of fiber and low in calories and carbohydrates.

There are many varieties of eggplant. Typically, you can only find a couple types in supermarkets, but farmers’ markets can have a big selection when eggplant is in season. Japanese eggplant is a bit sweeter and milder than globe eggplant, also known as American eggplant. Globe eggplants are the most common variety. They are large and have a meatier texture, which makes them perfect for this baked eggplant recipe.

How to Cook Eggplant Sticks

First, cut your eggplant into strips and then season with olive oil, salt, and pepper. Next, prep your breading station. Put the egg white in a bowl and the breadcrumbs and Parmesan in another.

Now, it’s time to bread your eggplant. Put a few strips in the egg white and then in the breadcrumbs. Once the eggplant is coated, place on the baking tray. Spray the coated strips with olive oil and bake for ten minutes at 450 degrees. Flip the eggplant and bake for five more minutes until golden.

How To Make in the Air Fryer

You can also cook these eggplant fries in the air fryer. They turned out so crispy! Put the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry for 350F for 10 minutes, turning halfway.

eggplant on a board  Sliced eggplantThese Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

More Eggplant Recipes You Will Love:

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.
Print WW Personal Points
4.91 from 32 votes
Did you make this recipe?

Baked Eggplant Sticks

87 Cals 4.5 Protein 12 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Appetizer, Lunch, Side Dish, Snack
CUISINE: American
These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.


  • 10 oz eggplant, from 1 small or 1/2 large
  • 1 tsp olive oil
  • 1/2 tsp kosher salt and fresh cracked pepper
  • 1/2 cup Italian seasoned breadcrumbs, (substitute with gluten bread crumbs if GF)
  • 2 tbsp Parmesan cheese
  • 1 large egg white
  • oil spray
  • 1 cup  quick marinara sauce for dipping, optional, extra


Oven Directions:

  • Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
  • Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
    How To make eggplant sticks
  • Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
    breaded eggplant sticks
  • 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.
    These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.
  • Turn over and bake an additional 5 minutes, or until golden. Serve hot.
    These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

Air Fryer Directions:

  • Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.



Serving: 1/4 of recipe, Calories: 87kcal, Carbohydrates: 12g, Protein: 4.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 441mg, Fiber: 2.5g, Sugar: 1g
WW Points Plus: 2
Keywords: baked eggplant, Baked Eggplant Sticks, breaded eggplant, eggplant appetizer, eggplant sticks

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  1. How many are in a serving?

  2. These are delish! I cooked in the air fryer. I used a Greek  seasoning in the breadcrumbs. Thank you for such an easy dish!

  3. You are subscribe window will not take my email address. It keeps telling me it is invalid. And I’ve been using it for years. So I don’t know what to do to subscribe.

  4. I don’t like eggplant but these were awesome! I used (many) paper towels to get the water out of them before dredging them. Next time I might try chopping the eggplant into a rectangle and putting it in my tofu press before I cut it into sticks to see if I can get more of the water out.

  5. Delicious. Thank you Gina

  6. I would like to try this because I love eggplant but my husband won’t try anything different. So I don’t know how to make it for one person. Can you make fried eggplant with the same breading?

  7. Awesome recipe! Have been cooking w:eggplants for years. This is one of easiest & most tasty recipes I’ve tried. Will keep making. It! Healthy subatitfoe fries. 

  8. Made them for my kids they loved them thanks!

  9. I used panko seasoned breadcrumb and the oven method and it was great! Once again, another keeper!

  10. I made this tonight ! It was so delicious!!  I made them on the air fryer.. super good. 

  11. This was my first time making these and I absolutely love them! They taste so good that even my daughters enjoyed them! I will most definitely be making these again!

  12. What can i use instead of eggs?

  13. We enjoyed these much better leftover than the first night! They were tasty but mushy (oven cooked) first night. Leftover, i reheated in the oven about 20 min at 400 and they were crispy and delicious! Just right to serve with vegetable soup. I’d recommend letting cool and baking again for best texture. 

  14. Our first eggplant we grew ever. Gabe (7y.o.) wanted to cook it asap. This recipe is so kid friendly and tasty! Wonderful recipe. Thank you so much for showing it. Gabe says “Mom this is a kid healthy choice of food! If I had to pick this or ice cream…..I WOULD PICK THIS!”

    Will be doing this again with the next one too!

  15. My neighbor is so kind to bring us eggplants from her garden on more than one occasion. But I had no idea what to do with them. I found this recipe and used the baking method. My husband and I love this recipe! So glad my neighbor brought us more eggplants! Thanks for the great recipe!

  16. Great recipe! I tried it in the oven and the Air-Fryer. The Air-Fryer gave the coating a much crispier texture.

  17. This is now our preferred way to have eggplant. So. Good.

  18. Excellent use of eggplants picked fresh from the garden.  I am looking forward to having them again.  They were delicious even without the dipping sauce!

  19. Amazing! I tried this recipe first using the oven but will definitely try next time using the airfryer. I’m already excited to rebuy another eggplant just to have this all over again!

  20. Can you freeze these after battering and breading and then put them in the air fryer for final preparation later?

  21. During this COVID-19 time, I’m not eager to jump in the car and quickly go buy an ingredient I’m missing and then run home. I’m a curbside delivery user so it may take a couple of days before I get my groceries. I’ve learned to improvise by substituting ingredients and at times adding other ingredients. I didn’t have Italian bread crumbs so I substituted a combination of Triscuit Rosemary & Olive Oil crackers and regular bread crumbs. I crushed them together added some dried oregano, and added lactose free parmesan cheese. I followed the rest of the recipe as printed. The eggplant sticks were delicious! I served them with a tomato basil sauce. My husband and I loved them!

  22. These really hit the spot! I have been gluten free and overall trying to eat healthier for a few months and have been CRAVING fried cheese sticks and all the fried goodness and these just really did the job for me. I used GF Italian bread crumbs and followed the directions perfectly, even making the quick marinara. Great recipe! Will be enjoying again soon. 

  23. Just tried this! It was really good, only thing is I had to cook it a bit more in the air fryer to get rid of some of the mushy texture. I found that the more thinly sliced eggplant pieces turned out a lot crispier. Overall, a great recipe and my family loved it.

  24. What brand of air fryer do you recommend? I’ve been pondering purchasing one. Thanks!

  25. how many sticks per serving

  26. could you do this in an air fryer?

  27. These are soooooo dang good. They are easy, but so dang tasty. I am anxious to try them in the air fryer. Also I love your marinara recipe. I use it with so many things and I even freeze it to have on hand for stuff like this! 

  28. Pretty good! Easy to make and tasty.

  29. I cant wait to try this recipe. I always thought egg plant was a vegetable but come to find out it is actually a fruit!!!! I told my oldest that and he said I’m still not eating it. Btw I love egg plant.

  30. How far in advance can i prepare these sticks?

  31. Any tips on how to drain the eggplant prior to seasoning? Mine were good but soggy please help!

  32. This was excellent. I served them with Italian sausage and Marinara Sauce.

  33. We’ve been trying to incorporate more veggies into our meals, so the other day I picked up an eggplant at the farmers’ market. I had no clue what to do with it, but I found this recipe.
    These are AMAZING!! My picky 4-year old gobbled them up and asked me to make more! It was quick and easy to make these along with the marinara sauce after coming home from work.
    We will definitely be having these again (and again, and again)!

  34. Could these be done in the air fryer?  If so how?  I’m new to using an air fryer and have lots of eggplant in my garden.


  35. Fantastic.  Sure enough my picky 6 and 4 year olds ate them happily.

  36. Turned out so good, the coating was perfect. I usually am not happy with my “air fried” vegetables but the egg whites helped the breading stick with out being to heavy to crisp up. I will be trying with other veggies.

  37. Cut the eggplant lengthwise not in half as the receipe states

  38. Delicious!

  39. Very good! Next time, I will take the skins off (personal preference). Thanks for a way to use the eggplant at the bottom of the fridge. Very delish!

  40. What a great Idea! I’m going to try these eggplant sticks for dinner and  serve pasta with them! They will be a delicious new twist on one of the only veggies my husband likes. Can’t wait to try it!

  41. Wonderful and will make again and again.  Thank you for sharing.

  42. This isn’t outstanding! We will definitely make this a regular at our table!

  43. Great recipe with or without marinara-fantastic! Thanks for the recipe!

  44. These look great! Anyone know how I would do this in the air fryer?

  45. Delish! Won’t ever fry eggplants again.

  46. I am part of a farm co-op and eggplant comes home weekly. It is a vegetable I usually dread trying to use up because most of my family is not a fan of it. This recipe was very simple to pull together, it baked crispy with a tender bite, and my family loves them with marinara! This is now a go-to recipe and I am happy that I can finally use our eggplant in a way that they will gladly eat it! Thank you for sharing this.

  47. Hi Gina!
    Love ALL your recipes! Was wondering if you can make eggplant sticks ahead of time and freeze? If so, at what point do you freeze them? They were delicious!

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  50. I made these recently and while the flavor was good, the skin on the eggplant was so tough that we couldn’t chew them! Is that typical? I used a smallish, fresh eggplant. We ate the ones without skins and had to toss most of the rest.

  51. My husband gobbled these even though I prepared them for my Weight Watchers dinner. Plenty for four servings. Rather than making marinara I used good old reduced sodium low sugar ketchup on the side. I had only plain breadcrumbs in the pantry but doctored them up with a bit more spice, be creative with what’s on your shelves. Really great texture and a way to get in more veggies. Easy prep for a non cook like me!

  52. Re: Printing the recipe. Would it not be easier to have a 'print friendly' of just the recipe without the pictures. We have read the post and know what to do and how to assemble why do we need the pictures again? This method would help make the printing easier without having to cut and paste.

    • Click the green "Print Friendly" button at the bottom of the last image.. it gives you the option to do everything you're complaining about and more..Geez

      • I had the same complaint….I did find the print friendly “button” — it wasn’t at the end of the last image. Geez. You’re not very friendly; hope the recipe is good.

  53. Here is another healthy eggplant recipe

  54. Yours looks awesome! Mine on the other had was very ugly and wasn't as tasty as I hoped for. Next time I think I will add more seasoning other than salt and pepper.

  55. I have been trying to find other ways to jazz up aubergine (eggplant) considering I am now going through a phase of trying to be better at this healthy eating business – can i just say that these came out amazingly!! I decided to make this without the marinara and to be quite frank I really don't think it is a necessity. Thank you so much!

  56. Thank you so much for this easy and simple recipe!This was a first time for eggplant for my family. We really enjoyed it;I’ve never attempted, but will now!This looks like a good one to try with my girls! Thanks…

  57. i love eggplant parm and this is a great snack alternative! i didn't have bread crumbs so i made my own with some goldfish crackers, hard pretzels and tortilla chips. i just used store bought marinara sauce and kicked it up a little bit with some hot sauce. really delish.

  58. Just made these do second time this week they are amazing… just trying to figure out why th they were two points less then the zucchini?

  59. Love these. They have become one of our regular dishes. I usually have them with chicken or fish and some kind of sauce. We always have double portions though!!!!!


  60. For my first time ever eating eggplant, I made these. I am obsessed. Thank you so much for your recipes! You are a great cook.

  61. Egg-cellent!! Used leftovers on Joseph's pita with string cheese and sauce and than placed in oven. Delish… Can't wait to make again!

  62. Delicious!

  63. Just tried this at home and loved it!

  64. Absolutely FABULOUS! My husband was blown away! We had double portions and served it with low fat creme fraiche with pesto an lemon juice stirred in and still only 220 cals each! One of the best veggies we have ever eaten.

  65. This is lovely! However, about how many sticks is 1 serving?

  66. I have an eggplant from last week's Bountiful Basket I haven't used yet-will be giving this a try. I used last week's to make raita; it turned out really good! Thanks for the recipe. I have made so many of your things.

  67. I love eggplant, and nobody else in my family does, so this is the perfect way for me to enjoy it! They probably won't be able to resist that crunchy exterior, so maybe the rest of the family will join me. IT looks incredible!

  68. Gina, it's so interesting that you posted this recipe today. Last night I made your Naked Turkey Bruschetta Burger. Our burger wasn't naked, we dressed it up with baked eggplant. It's was spectacular! It was a family event in which everyone pitched in to create our dinner. Thank you for all your work and enthusiasm.

  69. Hi Gina! Can you recommend a subsitute for the parmesan cheese? I eat dairy and gluten free. 🙂

    Thank you,

  70. Hey Gina! This looks great. I live on Long Island as well (Suffolk) and was wondering what farmer's market you go to. I know I could go out East…I wish there was a closer one to me!


  71. The eggplants in our garden are just about ready to pick and this looks like the perfect way to cook them! Thanks for the recipe!

  72. Brilliant recipe. I will be using it.
    The only thing that has put me off eggplant in the past is the amount of oil, and calories, it soaks up. This recipe deals with that problem.

  73. These were delicious!

  74. I loved this recipe and especially your site! I will surely come back more often to go checking new posts …
    The best recipe ever

  75. yum, yum! love this idea!!!

  76. Yum! These look delicious!

  77. Looks great!!! They seem so crunchy!!

  78. Tried these and LOVED them! Your recipes are the absolute best!

  79. I tried this recipe for the first time today. This is only my 2nd time eating eggplant. I absolutely LOVED this recipe. This is the only way that I will ever eat eggplant from now on.

  80. I make this once a week for my sons' as an after school snack. I also make it as a side to spaghetti and meatballs. They come out so good – I don't even realize they are baked!

  81. can you substitue mozzarella for the parmesan? or leave the cheese out all together?

  82. OMG, this recipe is awesome,I love how the eggplant goes all gooey and soft inside.

    I used polenta instead of breadcrumbs with italian herbs and parmesan cheese…. too yummy to share!

  83. Thank you so much! These were so crunchy and delicious. I can't wait to try more recipes from your blog. The way you have breaded these can be adapted to so many other things too. I'm excited to try this with Okra! Really delicious and easy recipe. Thank you again!

  84. AWESOME, as usual Gina!!! I made these today for watching the football games and they were excellent…now to see if I can sneak them past my picky 4 year old and teenage boys!!

  85. O…m…G…!! So glad I stumbled across this recipe! Just this past weekend had great Eggplant fries at a restraunt but felt so guilty eating them since they were clearly deep fried – soooo glad to see you made them skinny!! Can't wait to try this one!!

  86. Can't wait to try these tonight with grilled pesto shrimp from this blog! The pesto I just whipped up is hands down the "BEST" pesto I have ever made and it is healthier and easier than the other recipes I have tried!!! Thank You!!

  87. I've made this twice now…. LOVE IT!! Slightly labor intensive, but soooooo worth it!
    I use my Lady Finger eggplant from my garden and it's so tasty 😉

  88. I made this tonight and it was amazing and so easy! I loved it and my kids even ate it! Thank you for the recipe and for the amazing website. I'm trying to diet and only recently came across your site. I am hopeful it helps me on my journey.

  89. Totally yummy! Only question…What is does a 10 0z egg plant look like? probably a dumb question but does that mean the whole thing?

    • Never mind….I guess I can Just weight it on the produce scale. Wow…I can't believe I even asked that.

  90. My 5 year-old loved this! And so did my husband and I. Thank you Gina!

  91. I used this recipe but sliced the eggplant lengthwise with a mandoline. After baking the eggplant, I layered it with marinara (I did eggplant, marinara, eggplant, marinara) and topped it with Italian cheese. I liked it much better than an eggplant parmesan recipe because the eggplant had more substance and wasn't overwhelmed with cheese. Thanks for all the great recipes! I am finding more ways to cook my veggies from the garden!

  92. Thanks for this recipe. Have a recipe for eggplant with "vegeburger" that called for frying it. Even even when salting, the eggplant soaked up the oil like a sieve! This time I found your recipe and used it as a guide, also slicing the eggplant into rounds like the last two comments. It turned out great, so thank you. Will look forward to making it into sticks in the future.

  93. Made this again last night, but just sliced into rounds. Topped with some marianara on top of some whole grain pasta, and we had a great dinner! Even my 2 kids ate some! Then both had dessert, because in my house if you don't eat veggies then there's no dessert. They both went "I get dessert because eggplant is a veggie". Hey I'll take it! Haha! Thanks for all the great ideas!


  94. We make them into the discs and add marinara sauce and a little mozzarella cheese on top. My 2-year-old thinks it's pizza and gobbles it up!

  95. Wow! Looks amazing and will have to give them a try! Followed you her via a re-pin on Pinterest. Thanks for sharing! I'm your newest follower too. 🙂

  96. Delish! I added a half cup of marinara sauce for 2 points! Next time I would like to play around and cut the eggplant into circles!

  97. This is in my oven NOW. 😀

  98. I just tried this. It was SO good! Looking forward to trying more of your recipes 🙂

  99. I love your recipes! But when I entered this recipe into the recipe builder on WW, it actually came out to 3 points per serving. However, if you use whole wheat bread crumbs and reduced fat parmesan cheese its actually only 1 point per serving!

  100. I made these with crushed pretzels. The only problem was that the oven got really smoky. I'm not sure if that was a result of the parchment paper, or me not putting enough olive oil on. They were still delicious, and I will be making them again!

  101. This is so good. I just fried eggplant last week and this tastes just as good. Gina when I put this into my WW tracker the recipe comes back at 3 pts per serving. I loved these and will make them again regardless of the points, but want to know why the difference.

  102. This was super good, i used crushed up potato chips because I didnt have bread crumbs. It was amazing!!

  103. I just stumbled upon this recipe, and tried it tonight. It was so yummy! I make eggplant parmesan all the time, and I think I could definitely use this baking recipe to substitute for frying the eggplant. Super easy and it doesn't take very long from start to finish. Thank you for this recipe! 🙂

  104. I can't wait to try these! I am going to make them as a part of my appetizers for Christmas Eve!

  105. Just curious- I put this into the recipe builder on ww and it came to 3 points…maybe I missed something, but I just wanted to check

  106. I made these last night and they were awesome! Easy to make and just great tasting. Thanks!

  107. Gina,

    Can these be prepared ahead (dipped, breaded etc) and then frozen for use later? Or will the eggplant or zucchini get mushy?

  108. Love that this recipe is just 1 points plus value per serving and that I have a beautiful eggplant in the fridge waiting for me.

    I'm so happy I've found your blog!

  109. It really depends on the size of the eggplant and how
    Big you cut them.

  110. aprox how many strips can you have in a serving…I know it say 1/4 but about how many is that in a typical batch?

  111. I made these the other night and even my veggie hating husband loved them!

  112. Anonymous, I would cut them right when your ready to cook them or they will turn brown.

    Enjoy Misty!!

  113. OH WOW…that is all I can say! I absolutely love eggplant and just reading this recipe made my mouth water. I can't wait to try this. THANKS so much Gina for all the time and effort you put into your site to "help" us on WW. Girl YOU ROCK!! I am not going to use the marinara sauce though because I LOVE eggplant and do not want anything in the way of that flavor. 🙂

  114. I tried this recipe this week. I've been wondering what to do with eggplant. This is an AWESOME recipe!! They were so yummy and very flavorful. My husband loves them too!

  115. I am making this tonight! Can't wait! 🙂

  116. Gina – I have never worked with eggplant. Can I prep (cut the eggplant into strips) the night before so I have less to do the day I make it?? Love your blog. Have shared it with sooooo many people! You are amazing!!

  117. The print widget, printer friendly, is a third party feature. You can email her any issues you may be having, I'm sure she would love your input on how to make it better.

  118. continued from above…

    You won't always be able to fit all the pictures on one page under the recipe, but you can pick 1 or 2.

  119. I've been saving and printing the recipes with the picture, no problem. Just copy and paste the recipe wording into word, and adjust the font, size to your liking. Then right-click on the photo to copy it and paste it into word under the recipe. You can shrink the photo by clicking on a corner and pulling it in. I have done this with a lot of Gina's recipes and sometimes I can fit multiple pictures.

  120. The perfect side dish!

  121. Oh boy, I have to change the servings, it should be 4, that's a typo.

    The sauce is not included in the n.i., see the sauce recipe for that.

  122. I tried this tonight and it was wonderful! I needed more than one egg white as my eggplant was not very wet. It seemed too good to be healthy! I ate this as a main course, it was so good! I used gluten-free corn flake crumbs.

  123. Hello Gina,

    Would you be so kind as to clarify the serving size? Does that include the sauce?



  124. Made this last night to go with the Survivor premiere, and they were FANTASTIC. I did the same thing @steph did, and mixed in some panko and parm with the breadcrumbs. Ended up salting the final product some more as well.

  125. Made this and the zucchini sticks last night, mixed in some panko and fresh parm. SO good, that was all I ate for dinner! Figured it was baked veggies mostly so I was safe! Nice logic huh? Put pics on facebook (I post lots of what I make) and everyone said they looked so good, refered them to your site of course! I love eggplant parm, but hate frying, so this is great!


  126. Gina, I have the same problem as Maryna with printing out the recipes – it's too many pages. I usually end up trying to copy and paste the recipe into Word, but the pictures still don't show up. It would be so helpful if the pictures could be resized and everything would print to one page. Let us know if there is a way to do that!

    • Take your mouse, and start at the recipe title (not the beginning of the article). Then, while holding down the left mouse button, scroll to the bottom of the recipe or last picture. Let up from the mouse, then move over the shaded area and right click, then select copy. With an open and blank Word doc page, press CTRL V and the document will appear. Resize to your specifications:)

  127. This looks great and like something my kids would love too. I can't wait to try it!


  128. Yum! And perfect timing – I just bought 10 eggplants from my Amish neighbors. 🙂

  129. Still confused by the serving size. Recipe says Servings:6, Serving size 1/4. Also, is the NI based on the 6, or the 1/4?

  130. LOVED! the Zucchini Sticks recipe. Now I can't wait to try the eggplant!!!

  131. 1 tsp of oil and one egg was enough for me. The eggplant had a lot of liquid after I added salt which helped the breadcrumbs stick.

    Serving size is 1/4 of the eggplant, sorry.

  132. The serving size posted is one cup. How many would be considered one cup?

  133. I'm really excited to try this to see if the kids like it. If they don't they're totally low on points, so I won't mind eating them up myself.

  134. Is one egg white enough to dip eggplant in? Also one tsp of oil? Seems it wouldnt be enough. thanks for all your delicious recipes..

  135. I'll make this tonight… but with zucchini. I don't have any eggplant around at the moment, but it should come out alright!

  136. Hi this looks super delicious and the best part is it is so simple to make yet unique. I m gonna try it. Thank you. Do chk my space if you get time.

  137. This looks very yummy. I'll definitely try it…we have eggplant right now fresh from the garden.

  138. Gina,
    I am sure I am not going to surprise you by saying I LOVE your site just like the rest of all respectful readers-cooks on this earth.
    Question – is there some trick that you know of (or anybody else does) on resizing your food images when printing your recipe out?
    See… I love visuals and I love keeping my recipes close aka in my personal binder-book. So ideally I would want to print out a recipe that fits in one page and has a picture in it. And that is where the problem comes. In most of the cases the size of the picture is too big and I have overflow onto the 2nd page. I cannot resize the picture in this PDF file that I end up with when clicking the PRINT button. So I end up manually copying the recipe to Word document where I can resize the picture so it all fits on one page….lengthy process.
    So is there a trick on resizing pics in PDF?

    • Sorry it's pretty standard, it doesn't let you adjust it, maybe do it in word?

    • I copy straight from the website and just paste into word, then you can adjust the pictures to the size you want and delete the ones you don't want.

  139. It holds it's form but it's a little soft, nothing that bothers me. I did salt it and set it aside while preparing the crumbs, the extra moisture helped the crumbs stick.

  140. Looks delicious and I have an unspoken-for eggplant ready for the job!

    Question — does the eggplant hold its form being prepared like this, or does it turn to mush as it's wont to do with other prep methods? If time allowed, would it help at all to salt it to draw the moisture out?

  141. Ohhhh fantastic idea! Why the heck didn't I think of this? I adore eggplant. thanks so much!

  142. I'll try this over the weekend! Looks too good!

  143. eggplant is hit or miss with me, i think it might be the way its cooked. this looks like a great recipe to try

  144. You could easily alter this recipe for eggplant parmesan!

  145. My mom has made something similar to this my whole life but I've never seen a recipe posted for it. She makes hers by dipping the eggplant in milk and then a mixture of cornmeal, salt and pepper. It's great, but I will try this one too!

  146. This looks so yummy, I want it in my tummy NOW!

  147. I love eggplant (or aubergine, as we say in England!) and this recipe looks scrummy. Much prefer it baked as well, as frying it tends to drench it in oil, and ruins the delicate flavour. Will definitely be trying this out!

  148. The baked zucchini sticks were amazing. I can't wait to try the baked eggplant sticks. My one son does not like eggplant for some reason, but I bet he'd like it prepared this way.

  149. I am crazy about your baked zucchini sticks recipe! I cannot wait to try these too!!

  150. Oops, toss the eggplant with olive oil, salt and pepper. I will adjust that.

    Thanks Amanda!

    I have a recipe here for baked zucchini sticks, we love them!!

  151. Wow, these look delicious! What a good idea. I'm definitely going to have to try these.

  152. Hi! I'm new to your site, and may I just say? I love it!! This recipe looks so easy and yummy and I can't wait to try it. 🙂

  153. Where is the 1 tsp of olive oil used? Thank you for all your recipes!!

  154. Mmm. I love eggplant season.

  155. I make zucchini 'chips' and eggplant 'chips' similar to this but use crushed pretzels instead of the bread crumbs. They are hands down one of my favorite snacks!

    • I will try this with crushed pretzels. Thanks for the idea.

      • Lovely recipe specialy for people who turn Vegan now a day….
        Few of the suggestion from our side are putting corn flakes instead of bread crumbs will make it look like KFC style chicken….and secondly put satay stick in it kids loves fritter if we give them lollypops style we use to do lots in our vegan catering

  156. Looks great! I made something like this with zucchini once. I suspect the eggplant would hold up more effectively though.