These Baked Eggplant Sticks are made with strips of eggplant, breaded and baked until golden and served with a quick marinara sauce.
Yield: 4 servings
5 from 10 votes

Baked Eggplant Sticks

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
These Baked Eggplant Sticks are made with strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. Enjoy!

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1/4 of recipe, Calories: 86.9kcal, Carbohydrates: 12g, Protein: 4.6g, Fat: 2.7g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 441.1mg, Fiber: 2.5g, Sugar: 0.8g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 2