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Baked Eggplant Sticks with Spinach-Basil-Parmesan Pesto Dipping Sauce

Course: Breakfast
Keyword: healthy, pesto, Recipe

Ingredients

  • 1 large eggplant
  • 2 cups all-purpose flour
  • 2 cups egg substitute like Egg Beaters
  • 2 cups seasoned breadcrumbs
  • Spinach-Basil-Parmesan Pesto, recipes follows
  • ¼ tsp. salt

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
  • Remove stem from the eggplant. Slice eggplant into sticks about 1/8″ wide and 4″ long (doesn’t have to be precise, but don’t make them too thick, or they’ll take forever to cook). Make sure all your sticks are relatively the same size so they cook even. Cut off skins.
  • Put the flour, egg substitute, and breadcrumbs into three separate large, shallow bowls. Dip each stick into the flour, followed by the egg, and finishing with the breadcrumbs, making sure to completely coat the sticks with each layer. If the flour or crumbs start to clump up, break it up with a fork or sprinkle more flour/crumbs into the bowls.
  • Spread sticks out in an evenly layer on a baking sheet and sprinkle with salt. Bake sticks for 35-40 minutes, making sure to flip halfway through, or until golden and tender in the middle. Don’t overbake, or they’ll dry out.
  • While the sticks bake, make the pesto according to directions below.
  • Serve sticks immediately with pesto for dipping.