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Oven-Fried Eggplant Sticks

User Rating 5 Star Rating (1 Review)


Oven-Fried Eggplant Sticks

Oven-Fried Eggplant

Photo © Molly Watson
These oven-fried eggplant sticks ("oven-fried" is a fancy word for "baked"!) were inspired by the deep-fried versions served at Galatoire's restaurant in New Orleans (see the fried version, if you prefer!). At Galatoire's they are served with powdered sugar for dipping or sprinkling. Sound odd? It may be, but it's also delicious. A dash or two of Tabasco sauce isn't out of order either.

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes


  • 2 Tbsp. plus 1/2 tsp.salt, divided
  • 2 eggplants
  • 2 cups fresh breadcrumbs
  • 1/4 tsp. freshly ground black pepper
  • Pinch of cayenne (optional)
  • 2 tsp. vegetable oil
  • 2 eggs


  1. In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
  2. Trim eggplant and cut into ½-inch thick, 3- to 4-inch long sticks. Put in salt water, submerge with an upside-down plate, and let sit 30 minutes.
  3. Meanwhile, in a medium bowl, combine breadcrumbs, remaining ½ tsp. salt, pepper, and cayenne, if you like. Add oil and use your fingers to work the oil into the breadcrumb mixture. Transfer to a large plate or shallow bowl. Set aside.
  4. Whisk eggs to break them up completely. When you lift the whisk up it should be as lifting it out of water.
  5. Preheat oven to 425. Liberally oil a large baking sheet (or use nonstick).
  6. Drain and thoroughly dry eggplant sticks.
  7. Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put stick in bread crumbs mixture and coat completely, lift out and shake off any excess bread crumbs, transfer stick to prepared baking sheet. Repeat with remaining sticks.
  8. Bake, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.

Makes 4 to 6 servings Oven-Fried Eggplant Sticks.

User Reviews

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 5 out of 5
Oven-Fried YUM!, Member juststardust

I made a half-recipe of these tonight, but stuck to the recipe 100% otherwise. Served with a feta & mayonnaise dip, these were *outstanding*! Only slight deviation was I used panko breadcrumbs instead of standard, but they were delightfully light and crispy. Will definitely make again!

9 out of 9 people found this helpful.

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