Baked Eggplant Sticks

Ingredients

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

Directions

1. Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
2. Trim the ends off the eggplant. Slice it in half, then into 1/4-inch thick slices. Cut each slice into 1/4-inch strips, ensuring uniform size for even cooking.
3. In a bowl, toss the eggplant strips with olive oil, salt, and pepper. Set aside.
4. Mix breadcrumbs and Parmesan cheese in a bowl. In another bowl, beat the egg whites.
5. Dip the eggplant strips in egg whites, then coat with the breadcrumb mixture. Place on the baking sheets, spray with more oil, and bake for 10 minutes on the middle rack.
6. Turn the strips over and bake for an additional 5 minutes, or until golden brown.
7. Serve hot with marinara sauce for dipping.

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