Thursday, August 1, 2013

Recipe: Baked Eggplant Sticks

If you're like my sister, you probably saw the title of this post and thought "bleh";  read on though, I promise you this recipe is worth trying. It's healthy, tasty, and easy to make.

Recipe adapted from Skinny Taste.

Servings: 5


  • 3 large egg whites
  • 3 tsp olive oil
  • 1 large eggplant (approx. 1 1/4 - 1 1/2 pounds) 
  • Salt and pepper to taste
  • 1 1/2 cups panko breadcrumbs (If you prefer finer crumbs, go for Italian breadcrumbs instead)
  • 6 tbsp parmesan cheese
  • Garlic salt to taste
  • Canola oil spray
  • 2 cups tomato marinara sauce

Preheat the oven to 450 degrees. Cover two baking sheets with parchment paper and spray with oil.

Cut eggplant in half lengthwise. Cut each half into 1/4 inch thick slices. Try to keep all sizes relatively similar sizes so that they will cook evenly. (The bf didn't do such a great job of the cutting here).

In a bowl, season the eggplant strips with olive oil, salt and pepper.

In another bowl, combine the parmesan cheese, breadcrumbs and garlic salt.

Put the egg whites in a separate bowl.

Dip the eggplant sticks into the egg whites, and then into the breadcrumbs. I found that it was too messy with breadcrumbs clumping together when trying to do more than one at a time. Dipping individually, it's easier to shake off the crumbs and get a nice thin coat to stick before placing onto the baking sheets.

Bake for 12 minutes.

Serve with marinara sauce.

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