Ingredients
- 1 large eggplant, cut into sticks
- 1/2 cup panko breadcrumbs
- 1/2 cup vegan parmesan (see recipe below)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1/16 – 1/8 teaspoon cayenne
- 1/2 cup flour
- 1/2 cup water
Click Here for my Vegan Parmesan Recipe
Note: If you do not have vegan parmesan topping, do not worry, add another 1/2 cup of panko breadcrumbs to the recipe, increase the salt by another 1/4 teaspoon, and you should have wonderful eggplant sticks even without the parmesan.
Instructions
1. Peel eggplant. Cut lengthwise into 1/2 inch layers. Then cut each layer into 1/2 inch strips. (If this does not make sense, see video for further instruction:)
2. Place eggplant sticks on a cooling rack over a baking sheet. Sprinkle with salt, and let sitfor 15-20 min. Pat dry with a paper towel, remove as much liquid and salt as possible.
3. Preheat oven to 425F
4. In the mean time, in a shallow bowl, mix all the dry ingredients.
5. In another shallow bowl, mix the flour and water to make a batter.
6. Dip each eggplant stick in the flour batter, then into the dry mixture, make sure that all thesides are coated.
7. Place on greased baking sheet or on a silicon baking mat.
8. Bake at 425F for 10 min. Turn each stick, if desired, and bake an additional 10 min.
9. Serve warm with a marinara sauce for dipping.