Adapted from Chef Greg Martin’s recipe of Bistro Menil
Ingredients
- 3-4 whole eggplants cut lengthwise into ¼ inch slices
- 2 tablespoon Parmesan cheese
- 2 teaspoon olive oil
- 2 large egg whites
- 1/2 teaspoon kosher salt & fresh cracked pepper
- olive oil spray marinara sauce of choice
- 3/4 cup Italian Seasoned breadcrumbs
Servings:
Units:
Instructions
- Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
- Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
- Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
- Lightly spray with oil and bake 10 minutes in the middle rack.
- Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
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