Baked Eggplant Sticks
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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!
- 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)
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.
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
Freestyle Points: 3
Points +: 2