Baked Eggplant Sticks

Side Dishes

Baked Eggplant Sticks

I strongly believe that the eggplant is one of the best vegetables out there. They go with anything and you can bake them in so many ways. I had some eggplants in my fridge and I needed to use them fast before they rotted. I had planned to make a meal that day but my parents wanted to eat meat so I had to find a side dish that included eggplants. How could I possibly resist breaded eggplant “fries?” I couldn’t. Here’s the outcome!

Yields 4 servings


  • 10 ounces eggplant
  • 1 teaspoon olive oil
  • Black pepper, to taste
  • ½ cup breadcrumbs
  • 1 large egg white
Baked Eggplant Sticks, plato c: milanesas de soja

Soy Milanesas with Baked Eggplant Sticks


  1. Preheat the oven to 450F (232C). Line two baking sheets with parchment paper and lightly grease with cooking spray.
  2. Cut the ends off the eggplant. Slice the eggplant in half and then into ¼ inch thick slices. Lay each slice on the cutting board and cut into ¼ inch strips.
  3. Place the eggplant strips in a bowl and season with olive oil and pepper. Set aside.
  4. Place the breadcrumbs in a bowl and the egg white in another.
  5. Dip a few eggplant strips at a time into the egg white and then into the breadcrumbs. Use a fork to fully coat the eggplant and to remove them from the crumbs. Place the strips on the prepared baking sheets.
  6. Bake in the preheated oven for about 10 minutes. Remove from the oven, turn over the strips and bake for about 5 more minutes or until golden.


Comments: There’s really nothing to this recipe. It’s foolproof but absolutely delicious! The eggplant sticks are crunchy on the outside but remain soft and tender on the inside. There’s very little hands-on time and they bake quite quickly. My parents had them with barbecued pork and I had them with some Soy Milanesas.

Baked Eggplant Sticks, plato, close-up


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