Crunchy Baked Eggplant Sticks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds eggplants (2 medium ones)
02 -
2 eggs (or plant-based milk for vegan option)
03 -
1/2 cup flour or cornstarch
04 -
2/4 cup breadcrumbs (try panko, GF options, or ground almonds)
→ Seasonings
05 -
2 teaspoons Italian herbs
06 -
2 teaspoons garlic powder
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 pinch hot pepper powder (if you want)
10 -
Grated parmesan (if you want)
# Instructions:
01 -
Slice eggplants into thick sticks about 1/2-3/4-inch wide with skin left on. Sprinkle salt over them and rest in a colander for 15-30 minutes to draw out water.
02 -
Grab three bowls and fill them with beaten eggs, flour, and breadcrumbs mixed with all your seasonings.
03 -
Wipe eggplant dry using a kitchen towel. Roll each piece in flour first, then dunk in egg, and finally coat with the seasoned breadcrumbs. Lay them out on a baking sheet lined with parchment.
04 -
Give them a light spray with cooking oil and pop in a 425°F/220°C oven for 15-18 minutes until they turn nice and brown.
# Notes:
01 -
You can make these ahead and store in the freezer up to 6 months.
02 -
They taste way better fresh when they're still warm and crunchy.
03 -
This works great whether you cut them as fries or slices.