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Before you can enjoy the delightful crunch of crispy Parmesan eggplant sticks, the first crucial step is preparing the eggplant itself. The salting process plays a significant role in enhancing both the texture and flavor of the eggplant.

Crispy Parmesan Eggplant Sticks

Discover the delightful taste of Crispy Parmesan Eggplant Sticks, a healthy and satisfying snack that's easy to prepare. With a crunchy exterior and creamy interior, these sticks are perfect for any occasion. Made from versatile eggplant, coated in flour, eggs, and a flavorful Parmesan-breadcrumb mix, they're baked to golden perfection. Serve them with marinara sauce or your favorite dip for an appetizer or side dish that everyone will love. Enjoy a guilt-free indulgence that's both delicious and nutritious!
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Ingredients
  

1 large eggplant

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for an extra crunchy texture)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

Cooking spray or olive oil for drizzling

Fresh parsley, finely chopped (for garnish)

Marinara sauce (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To make cleanup easier later, line a baking sheet with parchment paper or a silicone baking mat.

    Prepare the Eggplant: Slice the eggplant into sticks, aiming for about ½ inch in width. Place the sliced eggplant in a colander and generously sprinkle with salt. Allow it to sit for 15-20 minutes; this process will help draw out excess moisture and any bitterness. After the resting period, rinse off the salt under cool water and pat the eggplant sticks dry with paper towels.

      Set Up Dredging Stations: Prepare three shallow bowls for the breading process:

        - In the first bowl, add the all-purpose flour.

          - Beat the eggs in the second bowl until they are slightly frothy.

            - In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to evenly distribute the seasonings.

              Coat the Eggplant: Begin the coating process by taking one eggplant stick. First, dip it thoroughly in the flour to coat, then shake off any excess. Next, immerse it in the beaten egg, allowing any excess egg to drip off. Finally, roll the stick in the breadcrumb mixture, pressing lightly to ensure the crumbs adhere well. Repeat this process for all the eggplant sticks.

                Arrange on Baking Sheet: Lay the coated eggplant sticks in a single layer on your prepared baking sheet. Avoid overcrowding the tray to ensure each stick can crisp up properly. Lightly spray or drizzle the tops with olive oil to enhance crunchiness while baking.

                  Bake: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. To ensure even browning, flip the eggplant sticks halfway through the baking time. They should emerge golden brown and adequately crispy.

                    Serve: Once they're done baking, remove the eggplant sticks from the oven and let them cool for a few minutes. Finish the dish by garnishing with freshly chopped parsley. Serve warm alongside marinara sauce for dipping, if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings