Fried Eggplant Sticks Recipe

I absolutely love this eggplant recipe because it transforms simple ingredients into irresistibly crispy and flavorful sticks that are perfect for sharing with friends over a chilled glass of wine. Plus, there’s something so satisfying about dipping each crunchy piece into marinara sauce, making every bite feel like a mini celebration of deliciousness!

I love making crispy Fried Eggplant Stick that are suitable for any occasion. To create the dish, I start with 2 medium eggplants and cut them into sticks.

I then coat them in a mixture of 1 cup all-purpose flour, 2 large eggs, and 1 cup breadcrumbs. Next, I add 1/2 cup grated Parmesan cheese and a medley of seasonings, including 1 teaspoon each of garlic powder, dried oregano, and salt, along with 1/2 teaspoon black pepper.

Finally, I fry the eggplant sticks in vegetable oil until they are golden and crispy. They are served with marinara sauce.

Ingredients

Eggplants:
High in fiber and low in calories, offers a texture that’s almost meaty.

All-purpose flour:
Yields a crunchy outer layer; provides carbohydrates.

Eggs:
Binds together components; contributes protein and richness.

Breadcrumbs:
Forms a crisp outside; contributes to mouthfeel.

Parmesan cheese:
Conveys umami taste; provides calcium.

Ingredient Quantities

• 2 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying
• Marinara sauce, for serving (optional)

Instructions

1. Cut the eggplants into thick sticks, about 4 inches long and ½ inch wide (or thicker, if you prefer). Salt them lightly and let them sit for about 20 minutes to draw out excess moisture. Do not skip this step. It is crucial for the texture of the finished eggplant. After the rest, the eggplants should feel slightly tacky to the touch. That means they are ready to be cooked.

2. In a flat dish, mix together the flour and a few seasonings. For this recipe, we used salt and pepper.

3. In a separate bowl, beat the eggs together until uniform in consistency.

4. In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, dried oregano, 1 teaspoon salt, and black pepper.

5. Coat each eggplant stick with flour, shaking off the excess.

6. Coat the eggplant in egg: Beat the eggs, and then dip the floured eggplant sticks into the beaten eggs, letting any excess egg drip off.

7. Thoroughly coat each stick with the breadcrumb mixture, pressing lightly to adhere.

8. In a large frying pan, add approximately ½ inch of vegetable oil. Heat the oil over medium-high until it shimmers.

9. Cook the eggplant sticks in several portions, turning them every so often, until they are a deep golden brown and very crisp, about 3 to 4 minutes per side. Place on paper towels to drain.

10. Warm the fried eggplant sticks and serve with marinara sauce on the side for dipping, if desired.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring cups and spoons
4. Flat dish (for flour mixture)
5. Mixing bowl (for eggs)
6. Mixing bowl or dish (for breadcrumb mixture)
7. Fork or whisk (for beating eggs)
8. Large frying pan
9. Tongs or a slotted spoon
10. Paper towels
11. Plate or platter (for serving)

FAQ

• Q: Can I use a different type of flour?Yes, you can substitute whole wheat or gluten-free flour.
• Q: How can I make the eggplant sticks crispier?A: Check that the oil is hot enough before frying and make sure not to crowd the pan.
• Q: Can I bake these instead of frying?Q: Should I bake this at 425°F (220°C) for about 20-25 minutes, flipping halfway through?
• Q: What’s a good dipping sauce if I don’t have marinara?Ranch dressing or a garlic aioli works well as a reasonable substitute.
• Q: Can I prepare the sticks ahead of time?You can bread them and then refrigerate them for as long as 24 hours before frying.
• Q: Can I freeze leftover fried eggplant sticks?A: You can definitely freeze them; just lay them out in a single layer, then reheat in the oven or air fryer.
• Q: Is it necessary to peel the eggplant?Q: Is the skin of a kiwi a thing that is edible?

  A: Yes, but if you want to make your kiwi-eating experience even better, just peel it.

Substitutions and Variations

All-purpose flour: Replace with 1 cup of whole wheat flour or a gluten-free flour blend.
In place of eggs, use 1/2 cup of buttermilk or 1/2 cup of plain yogurt to achieve a binding effect that’s close to what you’d get with eggs
This recipe calls for panko breadcrumbs. They give extra crunch. You can use them right out of the box, or toast them in the oven for a few minutes for a little extra nuttiness. If you’d rather, use crushed cornflakes instead. They work, too, and give a gluten-free option.
Parmesan cheese: Substitute Pecorino Romano or nutritional yeast for a dairy-free alternative.
Vegetable oil: Use canola oil or avocado oil for frying as healthier substitutes.

Pro Tips

1. Salting the Eggplant After cutting the eggplant, make sure to salt them well and let them sit for at least 20 minutes. This process not only helps to remove excess moisture but also reduces any potential bitterness, enhancing the flavor and texture once fried.

2. Double Dredge for Extra Crispiness For an even more crispy coating, consider double dredging your eggplant sticks. After the first round of coating with flour, egg, and breadcrumbs, repeat the egg and breadcrumb steps once more to build a thicker, crunchier layer.

3. Breadcrumb Variations Experiment with panko breadcrumbs for an extra crunchy texture. Also, try mixing in some chopped fresh herbs like parsley or basil into the breadcrumb mixture for additional flavor.

4. Oil Temperature Use a thermometer to ensure the oil is at the right temperature—around 350°F (175°C). If the oil is too cool, the eggplant will absorb more oil and become greasy; if it’s too hot, the coating can burn before the eggplant cooks through.

5. Keeping Fried Oil Clean When frying in batches, use a fine mesh strainer to remove any leftover bits of the breadcrumb mixture between batches. This helps prevent burnt bits from sticking to the fresh eggplant sticks and keeps your oil cleaner for longer.