Ingredients
AUBERGINE
1 large
EGGS
2
BREADCRUMBS
150 gr
GRATED PARMESAN
40 gr
SALT
to taste
FRESH PARSLEY
to taste
EXTRA VIRGIN OLIVE OIL
to taste
Eggplant sticks are an easy and tasty appetizer, perfect to serve for any family lunch or dinner as a snack while waiting for the main courses. They are prepared in a few minutes and, piping hot and fragrant, are ideal for an aperitif with friends or as a side dish, paired with meat or fish main courses, egg and cheese omelettes.

This is a recipe that is also suitable for those who do not want to eat fried foods, because it only requires cooking in the oven: the aubergines are cut into sticks about 1 centimetre thick, first dipped in beaten eggs with a pinch of salt, then covered in breadcrumbs, flavoured with parmesan and parsley, and placed on a baking tray, lined with baking paper, drizzled with extra virgin olive oil.

All that remains is to cook them for about twenty minutes, and that’s it: the result is crunchy and irresistible finger food, to be accompanied by a bowl of homemade mayonnaise, aioli sauce, legume hummus, yogurt dressing or any other savoury cream of your choice.

You can flavor the breadcrumbs with flaked thyme, sage, fresh basil, mint, but also sweet or smoked paprika, cumin, turmeric, chili pepper or other herbs and spices at your disposal. If you prefer, you can also use panko, for a super crunchy final result, or replace the parmesan with pecorino for a stronger touch. As for the aubergines, we recommend choosing seasonal vegetables, very fresh and with a firm consistency; for variety, we suggest you prefer the black oval ones – also called “globose” – or round ones, but the long ones will also work well.

Find out how to prepare the aubergine sticks by following the step-by-step procedure and tips. If you liked this recipe, also try the chickpea sticks, the baked courgettes and the carrot chips.

How to prepare the aubergine sticks
Step 1
Collect the eggs and a pinch of salt in a small bowl 1, then beat them lightly with a fork.

Step 2
In a second bowl, combine the breadcrumbs, parmesan, and parsley, already washed and chopped 2, then mix until you get a uniform mixture.

Step 3
Wash the aubergines and cut them into 1 cm thick slices 3.

Step 4
Cut each slice into sticks of about 1 cm by 1 cm 4.

Step 5
Dredge the aubergine sticks first in the egg 5.

Step 6
Then in the aromatic breadcrumb mixture 6.

Step 7
Arrange the breaded sticks one by one on a plate 7

Step 8
Place them on a fairly large baking tray, lined with baking paper, trying not to overlap them, and drizzle them generously with oil 8.

Step 9
Cook them in a preheated fan oven at 180 °C for 20 minutes, until they are golden brown and visually crispy 9.

Step 10
Transfer the aubergine sticks to a serving dish and enjoy them in all their fragrance 10.