Eggplant Parmesan Sticks

Don’t get me wrong: I love Applebee’s Mozarella Cheese Sticks as much as the next person, but that’s definitely a rare treat. For a veggie alternative that’s just as creamy and cheesy, but without ALL the CALS… I present to you: eggplant parmesan sticks. Yes, it’s fried with bread crumbs, cheese, and oil, but we’re basically dressing up a veggie and dipping it in the veggie sauce. Remember: they count pizza as a vegetable in school meals because of tomato sauce. Perhaps I’m stretching it, but I feel rather like Martha when I serve these up, and way less guilty than frying up Mozarella sticks.

Eggplant Parmesan Sticks Ingredients:

  • 2 Eggplant
  • 3/4 cup milk in shallow bowl
  • 1 cup flour in shallow bowl
  • 5 eggs, scrambled in shallow bowl
  • 1 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 cups vegetable or frying oil

Instructions:

  • Cut off the top and bottom of the eggplant, and peel skin.
  • Using a sharp knife, cut eggplant lengthwise into long thick fries or wedges. Try to maintain a mostly uniform thickness so they cook evenly.
  • Mix breadcrumbs and grated Parmesan cheese evenly in a shallow bowl.
  • Coat eggplant in milk, then flour, then scrambled eggs, then cheesy breadcrumbs. Set aside.
  • In a large skillet, heat oil to frying temp (about 375). Preheat oven to 350 degrees.
  • Place coated eggplant in hot oil, turning until brown. Place on baking sheet
  • Bake eggplant uncovered for 15 minutes on bottom rack.
  • Serve warm with our Chunky, Aromatic Homemade Marinara Sauce and lots of napkins 😉
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