Oven-Fried Eggplant Sticks
Baked and breaded eggplant sticks offer a low-fat alternative to fried versions, cooking to a crispy, tender finish in 30 minutes.
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Instructions
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Preheat oven to 425°F and lightly oil a large baking sheet.
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In a large bowl, dissolve 2 tablespoons salt in 1 cup warm water, then add 2 quarts cold water.
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Cut eggplant into 1/2-inch thick, 3- to 4-inch long sticks (peel optional). Submerge them in the salt water for 30 minutes.
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Meanwhile, combine breadcrumbs, 1/2 teaspoon salt, pepper, and cayenne in a medium bowl; mix in oil with fingers and transfer to a shallow plate.
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Whisk eggs thoroughly in a separate bowl.
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Drain and thoroughly pat dry the eggplant sticks.
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Dip each stick in egg, shake off excess, then coat fully in the breadcrumb mixture. Arrange on the prepared baking sheet.
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Bake for approximately 30 minutes, flipping halfway through, until crispy, browned, and tender. Serve immediately.