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.

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Eggplant Parmesan Sticks

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Servings: 6
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients  

  • 1 medium eggplant peeled
  • 1/3 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese grated OR 1/4 cup nutritional yeast (for dairy free option)
  • 2 large eggs whisked
  • cooking oil spray

Instructions 

  • Preheat oven to 400 degrees.
  • Cut the eggplant into 1/2 inch wide by 2 inch long sticks. 1 medium eggplant makes about 40 sticks. I placed the cut eggplant sticks on a paper towel for 5 minutes to absorb any moisture before going on to the next step.
  • 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.
  • Dip the eggplant sticks in the flour mixture, followed by the egg and then in the bread crumbs.
  • Place on a cooking rack over a baking sheet and lightly spray with cooking oil spray.
  • Bake for 25-30 minutes or until soft inside and golden outside.
  • Serve with red sauce on the side.
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About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

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

  2. 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.

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

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

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