Baked Eggplant Sticks Recipes

BAKED EGGPLANT STICKS

Steps:

• Oven Directions:
• Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly spray with oil.
• Place eggplant strips in a bowl and season with olive oil, salt, and pepper. Set aside.
• How To make eggplant sticks
• 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 them on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
• These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden.
• Turn over and bake an additional 5 minutes, or until golden. Serve hot.
• Air Fryer Directions:
• Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

BAKED EGGPLANT STICKS

Steps:

• Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
• 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.
• Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

OVEN-FRIED EGGPLANT STICKS

Steps:

• Gather the ingredients.
• In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.
• Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining , and it magically helps eggplant hold its shape when you cook it.)
• Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.
• Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)
• Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).
• Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.
• Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.
• Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
• Enjoy!

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

BAKED VEGETABLE STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Toss the vegetables with the olive oil.
• Mix all ofthe dry ingredients in a large bowl.
• Add a handfull of vegetables to the breadcumbs and coat with crumbs.
• Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
• Repeat until all of the vegetables are done.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
• Coating should be crisp and vegetables tender.