The Oven-Baked Eggplant Sticks are delicious, a light and tasty side dish with few calories.

Gratinated eggplants are made quickly without frying. After cutting into matchsticks or chunks, they are baked with extra virgin olive oil and breadcrumbs – super quick and easy!

A vegetarian side dish suitable for everyone, try them; they taste like chips. For the vegan version, do not add grated cheese.

For the preparation of gratinated eggplants, use medium-sized, fresh, and firm eggplants to get sticks of equal size for even cooking.

A smart eggplant recipe because it can be prepared in advance and served when needed, as it’s good both hot and cold. If cut into chunks, they can also become a fun finger food, perfect for an appetizer or buffet.

If there are leftovers, they can be stored well for a day in the refrigerator.

Before enjoying, leave them at room temperature for half an hour.

They can also be enjoyed outside the home, for a work lunch, as a side to a main dish.

Being a vegetarian recipe, it is very easy to make when you have guests who have this kind of requirement, or when we want to treat ourselves to a light but absolutely delicious side dish.

An easy eggplant recipe that pairs well with all types of meat and fish main courses. Try them; they are truly amazing!

Difficulty: Very easy
Cost: Very affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

248.35 Kcal

calories per serving

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Energy 248.35 (Kcal)
Carbohydrates 24.98 (g) of which sugars 6.10 (g)
Proteins 8.26 (g)
Fat 14.04 (g) of which saturated 3.99 (g)of which unsaturated 1.76 (g)
Fibers 6.03 (g)
Sodium 540.39 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Oven-Baked Eggplant Sticks

1.3 lbs eggplants
1/3 cup breadcrumbs (or gluten-free)
1/3 cup semolina flour
to taste garlic powder
1/2 cup Parmesan
to taste dried oregano (as desired)
to taste chopped parsley
extra virgin olive oil
salt
pepper

Tools

Baking dishes
Parchment paper
Cutting board
Bowl

Steps for Oven-Baked Eggplant Sticks

First, wash and trim the eggplants, then slice them lengthwise to a thickness of about 1/4 inch. You can use a mandoline slicer to help, then cut the slices in half, and then into sticks, aiming for rectangles about 2-2.5 inches by 0.4 inches, and 1/4 inch thick.
Transfer to a large container, add a little extra virgin olive oil and mix so that the eggplants are completely coated.
In another container, mix the breadcrumbs, semolina, grated cheese, garlic powder, chopped parsley, and dried oregano.
Then transfer the prepared mix into the bowl with the eggplants and mix well.
Now place the eggplants in a baking dish lined with parchment paper, brushed with a little oil, sprinkle with the remaining mix of seasonings, another drizzle of oil, then season with a pinch of salt.
(A tip: spread out the eggplants, they should not be piled up or they will remain soggy).

Transfer to a static oven at 374°F (190°C) for 20/25 minutes, then switch to the grill function for a few minutes until completely gratinated.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your meal.