Baked Eggplant Parmesan Sticks
2020-10-18
- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(3.4 / 5)
5 People rated this recipe
Related Recipes:
-
Slow Cooker Creamy Chicken Tortellini Soup
-
Easy Sausage Casserole Recipe Pressure Cooker
-
Christmas Salad with Shrimp
-
Instant Pot Chicken with Mushrooms and Pasta
-
Slow Cooker Ham Carbonara Recipe
Nutritional Info
This information is per serving.
-
Calories
95.1 -
Carbohydrates
14.9 g -
Cholesterol
6.3 mg -
Fat
2.6 g -
Fiber
3.5 g -
Protein
3.9 g -
Saturated Fat
0.2 g -
Serving Size
1 -
Sodium
420.5 mg -
Sugar
0.0 g -
Trans Fat
0.9 g -
Unsaturated Fat
0.2 g -
Potassium
301.1 mg
Baked eggplant Parmesan sticks. Eggplant sticks with Parmesan cheese and bread crumbs baked in an oven. Delicious and crispy!!!
Baked Eggplant Parmesan Sticks
Ingredients
- 1/3 cup (80 g) seasoned bred crumbs
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/3 cup (80 g) grated Parmesan cheese
- 1/2 cup (125 g) nonfat ranch salad dressing
- 2 tablespoons skim milk
- 1 pound (480 g) eggplant,cut into 3-ich (7.7 cm) long sticks
- 1 cup (250 g) marinara sauce
Method
Step 1
Preheat oven to 425 F (210 C). Line a baking sheet with aluminum foil and grease with cooking oil.
Step 2
In a mixing bowl, combine bread crumbs, Italian seasoning, garlic powder, and Parmesan cheese. Mix well and set aside.
Step 3
In a small mixing bowl, combine salad dressing and milk. Mix well.
Step 4
Dip eggplant sticks in salad dressing mixture, then coat with bread crumb mixture. Place in lined and greased baking sheet.
Step 5
Bake for 10 minutes, then turn eggplant sticks over and bake 10 minutes until browned and crisp on both sides.
Step 6
Serve baked eggplant Parmesan sticks with marinara sauce.
