Ingredients
Scale
To make these Parmesan Crusted Eggplant Sticks, you’ll need the following ingredients:
- 1 large eggplant
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil for drizzling
These ingredients are not only easy to find but also pack a flavor punch. Plus, they allow for some fun experimentation, which is something I cherish in the kitchen!
Instructions
- Wash the eggplant and cut it into uniform sticks. Optionally, sprinkle with salt and let sit for 15 minutes, then rinse.
- In one bowl, whisk the eggs. In another, mix breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
- Dip each eggplant stick in the egg, then coat with the breadcrumb mixture, pressing to adhere.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the coated sticks in a single layer, spraying or drizzling with oil.
- Bake for 20-25 minutes until golden brown and crispy, flipping halfway through.
Notes
- For less bitterness, salting the eggplant is recommended.
- Using panko breadcrumbs will enhance the crunchiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg