Oven-Fried Eggplant Sticks

Oven-Fried Eggplant

Molly Watson

Prep: 45 mins
Cook: 30 mins
Total: 75 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
279 Calories
6g Fat
51g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 279
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 62mg 21%
Sodium 2822mg 123%
Total Carbohydrate 51g 18%
Dietary Fiber 9g 31%
Total Sugars 11g
Protein 9g
Vitamin C 4mg 18%
Calcium 104mg 8%
Iron 3mg 15%
Potassium 443mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These oven-fried eggplant sticks were inspired by the deep-fried versions served at Galatoire's restaurant in New Orleans. FYI: "oven-fried" is a fancy word for "baked," if you really love crispy and don't mind frying, consider making the fried version instead.

At Galatoire's these lovelies are served with powdered sugar for dipping or sprinkling. Sound odd? It may be, but it's also delicious. It's a good reminder that in earlier days vegetables of all sorts, including tomatoes, cucumbers, and peas were commonly sweetened when served. A dash or two of Tabasco sauce isn't out of order here either.


  • 2 tablespoons fine sea salt

  • 8 cups water

  • 2 globe eggplants

  • 2 cups fresh breadcrumbs

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 pinch cayenne, optional

  • 2 teaspoons vegetable oil

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.

  3. Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining, and it magically helps eggplant hold its shape when you cook it.)

  4. Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.

  5. Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)

  6. Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).

  7. Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.

  8. 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 the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.

  9. Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.

  10. Enjoy!


You can keep them warm in a 220 F oven, but they really are best if served and eaten right away.