How To Make Baked Eggplant Sticks
These baked eggplant sticks are baked to crisp perfection! It’s coated in a seasoned, cheesy breadcrumb for a crunchier snack.
Serves:
Ingredients
- 10ozeggplant,from 1 small, or ½ large
- 1tspolive oil
- ½tspkosher salt and fresh cracked pepper
- ½cupItalian seasoned breadcrumbs,or gluten-free bread crumbs
- 2tbspparmesan cheese
- 1large egg white
- oil spray
- 1cupmarinara sauce,for dipping, optional
Instructions
Oven Directions:
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Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and lightly spray with oil.
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Place the eggplant strips in a bowl, then season with olive oil, salt and pepper. Set aside.
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Combine the breadcrumbs and parmesan cheese in a bowl, and the egg whites in another.
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Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove the eggplant from the crumbs and place on the baking sheets.
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Spray with more oil, then bake for about 10 minutes in the middle rack.
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Turn over and bake for about 5 minutes, or until golden.
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Serve hot, and enjoy!
Nutrition
- Calories: 156.63kcal
- Fat: 6.42g
- Saturated Fat: 1.39g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.99g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 19.30g
- Fiber: 4.01g
- Sugar: 7.07g
- Protein: 6.03g
- Cholesterol: 4.48mg
- Sodium: 454.51mg
- Calcium: 106.12mg
- Potassium: 421.85mg
- Iron: 1.42mg
- Vitamin A: 32.21µg
- Vitamin C: 2.88mg
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