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In the world of healthy snacking, crispy Parmesan eggplant sticks stand out as a delightful alternative to traditional fried snacks. Not only do they bring a satisfying crunch to your palate, but they also offer a nutritious twist that aligns perfectly with the growing trend of plant-based diets. Eggplant, with its unique ability to absorb flavors, serves as an ideal canvas for creating a crispy, seasoned exterior that tantalizes the taste buds while providing a wholesome snacking option.

Crispy Parmesan Eggplant Sticks

Discover a healthier snacking option with crispy Parmesan eggplant sticks! This recipe combines the satisfying crunch of comfort food with the nutritional benefits of eggplant, making it a perfect choice for everyone. Easy to prepare and packed with flavor, these eggplant sticks are great as appetizers, side dishes, or snacks. With a crispy coating of panko and Parmesan, they are sure to impress both vegetarians and meat-lovers alike. Enjoy a delicious and guilt-free treat today!
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Ingredients
  

1 large eggplant

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil spray or enough for drizzling

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up.

    Cut the eggplant into sticks, approximately 1/2 inch thick. If desired, you can salt the eggplant sticks lightly and let them sit for about 20 minutes to draw out excess moisture and bitterness; then rinse and pat dry with paper towels.

      Set up your breading station:

        - In one shallow bowl, place the all-purpose flour and season with a bit of salt and pepper.

          - In a second shallow bowl, whisk the eggs until well combined.

            - In a third shallow bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.

              Coat each eggplant stick in flour first, shaking off excess, then dip into the egg wash, allowing any excess to drip off.

                Finally, roll the eggplant stick in the Parmesan-breadcrumb mixture, pressing gently to ensure an even coating. Repeat for all eggplant sticks.

                  Arrange the coated eggplant sticks on the prepared baking sheet in a single layer, making sure they aren't touching each other for maximum crispiness.

                    Lightly spray or drizzle olive oil over the sticks for added crispiness.

                      Bake in the preheated oven for 20-25 minutes or until golden and crispy, flipping halfway through cooking to ensure even browning.

                        Once done, remove from the oven and allow to cool slightly before serving. Pair with marinara sauce or a creamy dipping sauce of your choice.

                          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4