One of our favorite stands at our local farmer's market is Peacock Family Farms. Kenya has been madly in love with the woman who helps run it since he was 8 months old -- so much so, his name for her is "girlfriend" (he's such a little flirt). Beside the gorgeous raisins, walnuts, almonds and peaches they sell, they also grow THE most incredibly delicious eggplant, which I love almost as much as Kenya loves "girlfriend". With it, I make Baby Ghanoosh and Ratatouille for the family, but I bought a ton of it last week and wanted to make something special and different that I knew the kids would really enjoy.
These eggplant sticks turned out shockingly delicious. I say "shockingly" because even a couple of people I know who aren't normally fans of eggplant ate almost all of my test batch. Crispy on the outside and creamy and tender inside, I bet even kids that say they don't like veggies will devour them -- they're like eggplant French Fries!
I guess the biggest reason I love going to the farmer's market as a family is that there's always something (or someone) to fall in love with.
This recipe is part of Food Network's Summer Fest. Check out the other Eggplant recipes below!
Feed Me Phoebe_ Grilled Eggplant with Sumac, Capers and Mint
Jeanette's Healthy Living_ Eggplant Pepper Mushroom Turkey Sausage Hash
Chez Us_ Baba Ghanoush
Taste With The Eyes_ Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885_ Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green_ Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
Devour: 5 Takes on Grilled Eggplant
The Sensitive Epicure_ Szechwan Eggplant
Domesticate Me_ Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too_ Roasted Garlic Baba Ganouj
FN Dish_ Eggplant, No Forks Necessary
Eggplant Parmesan Sticks (Serves 4-6)
- 1 Medium Eggplant, peeled
- 1/3 Cup Flour
- 1/2 Tsp Salt
- 1/2 Cup bread crumbs
- 1/4 Cup Parmesan Cheese, grated OR 1/4 Cup Nutritional Yeast**
- 2 large eggs, whisked
- Canola or Olive Oil Cooking Spray
Preparation1. Preheat oven to 400 degrees.
2. Cut the eggplant into 1/2 inch wide by 2 inch long sticks* (1 medium eggplant makes about 40 sticks).
3. Making an “assembly line” of three bowls, place the flour and salt in the first bowl, the beaten egg in the second and bread crumbs and parmesan in the third.
4. Dip the eggplant sticks in the flour mixture, followed by the egg and then in the bread crumbs.
5. Place on a cooking rack over a baking sheet and lightly spray with cooking oil spray.
6. Bake for 25-30 minutes or until soft inside and golden outside.
7. Serve with red sauce on the side.
*I placed the cut eggplant sticks on a paper towel for 5 minutes to absorb any moisture before dipping them.
**Dairy Free option
1 Cup Weelicious Tomato Sauce