And after the cheese-breaded carrot sticks, I wanted to experiment with the same recipe using eggplants, adapting them to a more tempting, fresh, and aromatic version by adding lemon juice and zest! I must say, this idea won everyone in the family over! The savoriness of the cheese pairs perfectly with the tartness of the lemon, creating a really unusual and enveloping blend of flavors! These eggplant sticks will therefore be perfect for any occasion, whether for an informal outdoor buffet as a snack to accompany drinks, or when you want to bring a quick side dish without being boring! Try them and then let me know!
If side dishes are your favorite and you want to vary with taste and originality, take a look at these suggestions below:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 black oval eggplant (medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup salted ricotta
- 1/4 cup breadcrumbs
- 1/4 cup corn flour
- 1 1/2 tbsp lemon juice
- lemon zest (untreated)
- to taste thyme
- 3 tbsp extra virgin olive oil
- 2 pinches salt
Tools
- 1 Paper towels
- 1 Knife
- 1 Sieve
- 1 Plate
- 2 Bowls
- 2 Tablespoons
- 1 Grater
- 1 Citrus juicer
- 1 Baking tray
- 1 Parchment paper
Steps:
Start by thoroughly washing the eggplant under running water, dry it with some kitchen paper towels, and use a knife to remove the ends. Then slice it into pieces about 1/2 inch thick without peeling it.
Then cut each slice into strips about 3/4 inch wide lengthwise and also make a crosswise cut to get sticks no longer than 2-2 1/2 inches.
Transfer the sticks into a colander placed over a plate, add a pinch of salt and let them rest for 30 minutes to release their water.
In the meantime, prepare the breading: in a bowl, combine the breadcrumbs, corn flour, and the two grated cheeses.
Add the thyme leaves and lemon zest, mixing well to combine all the ingredients.
After the resting time, pick up the eggplants and pat them with some kitchen paper towels or gently squeeze them with your hands.
Then transfer the sticks into a large bowl and drizzle them with the olive oil.
Add the lemon juice and mix everything.
Sprinkle the breading over and mix using two tablespoons, to ensure it adheres well on all sides of the eggplant sticks.
Transfer the breaded sticks to a baking tray lined with parchment paper, trying to arrange them in a single layer, without overlapping them too much. Evenly distribute any remaining breading from the bowl, and add salt to taste.
Place in a preheated oven at 390°F for 30 minutes, initially covering the surface with a sheet of parchment paper, then remove the parchment paper, lower the temperature to 375°F and continue baking for another 5-8 minutes, or until the sticks are well browned*.
Turn off, take out of the oven, and serve them hot!
And voilà… your breaded eggplant sticks with lemon and cheese are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Usually, these types of preparations are best consumed immediately because only freshly baked can you enjoy their full fragrance and crispiness. However, if there are leftovers, but keep in mind I provided the quantities for 4 people, so if more guests are expected, you’ll need to double the quantities, you can store them in the fridge in suitable containers for refrigeration and consume within 24 hours.
Tips and Suggestions
🟣 * ATTENTION: constantly check the cooking because, as I always say, every oven is different, so the time might vary considerably.
🟣If there are leftovers, try to heat them on a hot grill or griddle for a few minutes, flipping them a couple of times, and you’ll see they regain their initial crispiness.
🟣For an even tastier version, you can cook the eggplant sticks in a pan for a few minutes over low heat or in an air fryer at 400°F for about 15 minutes, making sure to check them halfway through and, if necessary, stir them. The cooking times may vary slightly depending on the fryer and the size of the eggplants, evaluate the browning, and once browned, they will be ready
🟣Try experimenting with the same version with zucchini, you’ll see how delicious it is!
