Eggplant Parmesan Sticks Crispy Cheesy (Printable Version)

Crispy eggplant with cheesy coating, baked until golden and served with warm marinara for dipping.

# What You Need:

→ Vegetables

01 - 2 medium eggplants

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1 cup grated Parmesan cheese
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper

→ Serving

11 - 1 cup marinara sauce, warmed
12 - Fresh basil leaves, optional, for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil the surface.
02 - Peel eggplants if preferred. Slice into sticks approximately 1/2 inch thick and 3 inches long.
03 - Place flour in the first shallow bowl. In a second bowl, whisk eggs and milk until smooth. Mix panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper in a third bowl.
04 - Dredge each eggplant stick in flour. Shake off excess then dip into the egg mixture. Coat thoroughly in the panko-Parmesan mixture.
05 - Transfer breaded sticks to the prepared baking sheet in a single layer. Lightly spray or drizzle with olive oil.
06 - Place baking sheet in the oven. Bake for 20 to 25 minutes, turning sticks halfway through, until golden and crisp.
07 - Serve hot with warmed marinara sauce and optionally garnish with fresh basil leaves.

# Expert Advice:

01 -
  • Effortlessly uses pantry staples and simple fresh vegetables
  • Ready in under an hour including prep and baking
  • Healthier than traditional fried versions
  • Perfect for vegetarians without sacrificing flavor
  • Great for parties family gatherings or an anytime snack
02 -
  • Packed with fiber and plant-based nutrients
  • Bakes up just as crispy as fried with much less oil
  • Freezes and reheats well for make-ahead meals
03 -
  • Always press the crumb coating firmly into the eggplant to prevent it from falling off during baking
  • Let the sticks cool for two to three minutes on the tray before serving so the crust fully sets
  • For parties keep the marinara sauce warm in a small slow cooker or on the stovetop so every bite is extra satisfying

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