Baked Eggplant Sticks
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 95.1
- Total Fat: 2.6 g
- Cholesterol: 6.3 mg
- Sodium: 420.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
View full nutritional breakdown of Baked Eggplant Sticks calories by ingredient
Number of Servings: 4
Ingredients
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1 medium eggplant
1 tsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup panko breadcrumbs
2 Tbsp reduced fat parmesan cheese
2 Tbsp egg white
Directions
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with cooking spray.
Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
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
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
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
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Member Ratings For This Recipe
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DYANTHUSS
