Baked Eggplant Sticks

We love eggplant and this is an easy way to prepare eggplant as a side dish or the main course.



  • 1 medium eggplant
  • no fat ranch dressing
  • 1/2 tsp kosher salt and fresh cracked pepper
  • 1/2 cup Italian Seasoned breadcrumbs
  • 2 tbsp Parmesan cheese
  • oil spray
  • 1 cup marinara sauce for dipping


  1. Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.
  2. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
  3. Place eggplant strips in a bowl and season with salt and pepper. Set aside.
  4. Combine breadcrumbs and parmesan cheese in a bowl, and ranch dressing in another.
    Dip a few strips of eggplant at a time into the ranch dressing, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot with dipping sauce.




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