Don’t get me wrong: I love Applebee’s Mozarella Cheese Sticks as much as the next person, but that’s definitely rare treat. For a veggie alternative that’s just as creamy and cheesy, but without ALL the CALS… I present to you: eggplant parmesan sticks. Yes, it’s fried with bread crumbs, cheese, and oil, but we’re basically dressing up a veggie and dipping it in veggie sauce. Remember: they count pizza as a vegetable in school meals because of tomato sauce. Perhaps I’m stretching it, but I feel rather like Martha when I serve these up, and way less guilty than frying up Mozarella sticks.
Eggplant Parmesan Sticks Ingredients
- 2 Eggplant
- 3/4 cup milk in shallow bowl
- 1 cup flour in shallow bowl
- 5 eggs, scrambled in shallow bowl
- 1 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 cups vegetable or frying oil
Instructions
- Cut off the top and bottom of the eggplant, and peel skin.
- Using a sharp knife, cut eggplant lengthwise into long thick fries or wedges. Try to maintain a mostly uniform thickness so they cook evenly.
- Mix bread crumbs and grated Parmesan cheese evenly in shallow bowl.
- Coat eggplant in milk, then flour, then scrambled eggs, then cheesy bread crumbs. Set aside.
- In a large skillet, heat oil to frying temp (about 375). Preheat oven to 350 degrees.
- Place coated eggplant in hot oil, turning until brown. Place on baking sheet
- Bake eggplant uncovered for 15 minutes on bottom rack.
Serve warm with our Chunky, Aromatic Homemade Marinara Sauce and lots of napkins 😉
