Baked Eggplant Sticks

These were a hit!! I never thought that my husband or my children would eat eggplant but I had to try. It was a success. I've mentioned Skinny Taste before as a great vehicle for finding delicious and healthy recipes (she even tracks WW points and these are only 1 point!!!!!). I get very bored of the same veggies...broccoli, salad, carrots, and asparagus...that's why I had to try something new. Eggplant parmesan is quite tasty as an entree but as a side item?! These were quick to make and fun to eat so I'll definately make these again.

Ingredients
1 eggplant
1 egg white
1/2 cup Italian breadcrumbs (I added in a little panko as well)
2 Tablespoons parmesan cheese
1/2 teaspoon kosher salt and pepper
1 teaspoon olive oil (or olive oil spray)
1 cup marinara sauce

Preheat the oven to 450°. Line a baking sheet with parchment paper and lightly spray with oil.

Cut ends off the eggplant. Slice eggplant in half length wise, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.

Place strips into a bowl with salt, pepper, and olive oil. In separtate dish mix egg white with 1 T water. In 3rd dish mix breadcrumbs and cheese. Dip strips into egg mixture then into breadcrumb mixture. Place onto baking sheet evenly spaced. Spray with olive oil.

Bake for 10 minutes...flip and bake for 7 more minutes. I shaved some fresh Romano cheese on top for a little extra flavor.

Serve hot with the marinara dipping sauce.