Total Time: 25 minutes Yield: 4 servings
Recipe: Gina Homolke, Skinnytaste
These Baked Eggplant Sticks are made with strips of eggplant, breaded and baked until golden and served with a quick marinara sauce.
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)
Directions:
- 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.