Eggplant Parmesan Sticks

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

[amd-recipeseo-recipe:205]

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Eggplant Parmesan Sticks (Serves 4-6)

Prep Time: 10 mins Cook Time: 25 mins

nut free

Ingredients

  • 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

Preparation

1. 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

Accompaniments

1 Cup Weelicious Tomato Sauce

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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21 comments

  • Christy

    Yummy! This was a first time for eggplant for my family. We really enjoyed it; my husband especially enjoyed your marinara. Thank you for the recipe!

    leave a comment

  • Lisa

    I am very shocked that you all find this some sort of ingenious recipe. Wow, it's eggplant parm made in strips! It is just like an app we've made for years.
    Sorry, I mean eggplant sticks are great but we don't find your ideas very new.

    leave a comment

    • Suzanne

      Lisa, it's wonderful that you are such a prolific cook, but not all of us have as easy a time breaking out of the stereotypical kid-fare meals :) I'm a decent cook, but this site has sure helped me get free of a dinnertime rut! I'd love to see some of what has worked for your family too!

      leave a comment

  • Lisita

    Just came across your blog and this recipe. I've never made eggplant anything but I made this today and loved it using some variations. Would you be willing to let me post this recipe with my variations on my blog with a link back to your blog? I'm happy to be one of your newest readers!

    leave a comment

  • Annette

    We finally got around to making this tonight and it was delicious! One of my 9-month-old twins loved it (the other was more interested in spoon banging) and my seven-year-old ate half the plate!

    leave a comment

  • Summer

    Not sure what I did wrong but I found these very time consuming to make and they just didn't taste good, unless I put A LOT of sauce on them. A dissapointment overall.

    leave a comment

  • Katie

    I just made these for my very picky 2 year old and he's eating them!! We are using ketchup instead of marinara but he's munching away. This is especially exciting for me because I am completely clueless in the kitchen. I am very proud right now, haha! Thank you so much for this easy and simple recipe!

    leave a comment

    • Shin

      Our experience has been good at Banfield (Petsmart Hospital). We subcsribed to the Wellness Plan at $30/month. It includes teeth cleaning once a year (or maybe 2)as well as all shots and routine work. Worth it for us since our doggie was already developing serious tartar at 1.5 years old. Healthy teeth is very important as they can lead to other diseases read up more on it.Also, we use the enzyme toothpaste poultry flavor. Mulder loves it! You don't have to dig into his mouth to brush. Just rub the enzyme. Hope this helps. Your experience may be different from us but just thought I'd share.

      leave a comment

  • Chris B

    Can you clarify the dimensions of the eggplant sticks? The recipe says 1 inch wide by 2 inches long, but in the picture they look more like 1/2 inch long by 2 inches (or least the length to width ratio looks a lot higher than 1 to 2) Thanks!!

    leave a comment

    • Catherine

      Yes, 1/2 inch wide by 2 inches long. Thank you! :)

      leave a comment

  • rebecca_said

    Yum!

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  • Kim

    Just made these for dinner. We grew eggplant in the garden this year and we had never had it before. These turned out amazing!! They were super easy to make. My 6yo doesn't like tomato sauce so he ate his with ranch and they were delicious. We definitely will be eating these again!!

    leave a comment

  • Johanna

    Can you freeze this at all? Maybe before coating the eggplant or after? I have a lot of eggplant.

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  • Elissa

    Very psyched to try these with my son!! Why nutritional yeast as a substitute for Parmesan? I see that a lot, is it just a texture thing or taste to?

    leave a comment

    • Catherine

      Nutritional yeast tastes JUST like parmesan! So it is the perfect vegetarian/vegan substitute!

      leave a comment

  • Using The Produce Box Eggplant Life As Mom

    [...] Eggplant Parmesan Sticks (from Weelicious) [...]

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  • Denise

    YUM - love this healthy aspect to an otherwise cheesy fried mozzarella stick. Not only a great appetizer but a good snack.

    leave a comment

  • Denise

    YUM - love this healthy aspect to an otherwise cheesy fried mozzarella stick. Not only a great appetizer but a good snack.

    leave a comment

  • Denise

    YUM - love this healthy aspect to an otherwise cheesy fried mozzarella stick. Not only a great appetizer but a good snack.

    leave a comment

  • Jennie

    Eggplant

    leave a comment

  • Deb G.

    These were delicious. I liked them nice and thin for the best crunch. I added a little garlic salt to some as I like the flavour but these are excellent without it.I served them with a dip I made for onion rings. It is 1/2 c. mayo, 2 tsp. sriracha and 2 tsp. sweet thai chili sauce. It has a nice bite to compliment the crunch. Thanks for the recipe.

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