Baked Eggplant Sticks

By calypan

Ingredients

• 10 oz eggplant
• 1 tsp olive oil
• 1/2 tsp kosher salt and fresh cracked pepper
• 1/2 cup Italian Seasoned breadcrumbs
• 2 tbsp parmesan cheese
• 1 large egg white
• oil spray
• 1 cup quick marinara sauce for dipping (extra points)

Preparation

Step 1

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.