Ingredients for Crispy Eggplant Aubergine Fingers
- 1 large eggplant
- Seasoned Bread Crumbs
- Parmesan Cheese
- 1 teaspoon salt
- Celery Salt
- Pepper
- 2 large eggs
- Milk
- Olive Oil
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How to Make Crispy Eggplant Aubergine Fingers
- Preheat oven to 375°F (190°C).
- Peel one large eggplant and cut it into 1/2-inch thick fingers.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
- In a shallow dish, beat 2 large eggs.
- In another shallow dish, place 1 1/2 cups breadcrumbs.
- Roll each eggplant finger in the flour mixture, ensuring it's fully coated.
- Dip the floured eggplant finger into the beaten eggs, allowing excess to drip off.
- Finally, roll the egg-dipped eggplant finger in the breadcrumbs, pressing gently to adhere.
- Arrange the breaded eggplant fingers on a baking sheet lined with parchment paper.
- Lightly spray the eggplant fingers with cooking oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and let cool slightly before serving.
- Serve immediately with your favorite warm marinara sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
9g
Carbs
4g
