Crispy Baked Eggplant Sticks

Crispy Baked Eggplant Sticks are an easy and delicious appetizer, perfect for any family lunch or dinner as a snack while you wait for the main courses. They're ready in just a few minutes, and, piping hot and fragrant, they're perfect for a brunch with friends or as a side dish, paired with meat or fish main courses, egg frittatas, and cheeses.

This recipe is also suitable for those who prefer not to eat fried foods, because it only requires baking: the eggplants are cut into sticks about 1 centimeter thick, first dipped in beaten eggs with a pinch of salt, then covered in breadcrumbs, flavored with Parmesan and parsley, and arranged on a baking tray lined with baking paper, drizzled with a drizzle of extra virgin olive oil.

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

What Are Baked Eggplant Sticks?

Baked eggplant sticks—crisp, golden, and often breaded—are a modern twist on traditional fried eggplant dishes that have long roots in Mediterranean cuisine. Eggplant itself entered Italy around the 9th century via the Arabs in Sicily and Campania, where it became popular in layered, baked dishes like parmigiana—traditionally prepared with fried slices, tomato sauce, cheese, and baked in a casserole.

Southern Italian immigrants later brought these comforting, oven-baked preparations to the U.S. in the late 19th and early 20th centuries, adapting them into family-style casseroles and eventually snackable forms like eggplant “fries.” These baked sticks gained popularity in American kitchens and restaurants during the late 20th century as a lighter, oven-roasted alternative to frying, echoing home cooks’ desire for healthier, easy-to-make versions of Southern-European classics . Fetching crispness in the oven, they became a beloved appetizer and side dish in Italian-American cuisine.

Pro Tips for The Best Baked Eggplant Sticks

• Choose eggplants that are smooth, shiny, and heavy for their size. Avoid soft or overly ripe ones to prevent soggy sticks.
• Pat the eggplant sticks dry with paper towels before breading. Moisture can cause sogginess and prevent the coating from sticking properly.
• Instead of regular breadcrumbs, use panko. They create a crispier texture that mimics frying without the oil.
• Place your tray in the oven while it preheats. Laying the eggplant sticks on a hot tray gives them a better sear and crispness from the bottom.
• Arrange the sticks in a single layer with space between them. This allows hot air to circulate and ensures even browning.
• Baked eggplant sticks are best served hot, straight out of the oven, when they're at their crispiest.

Do Eggplant Sticks Need to Be Soaked Before Baking?

Soaking eggplant sticks before baking isn’t strictly necessary, but salting them and letting them rest for about 30 minutes can significantly improve the texture and flavor. This process draws out excess moisture and bitterness, helping the sticks become firmer and crisper in the oven.

What Temperature Do I Bake Breaded Eggplant Sticks At?

Breaded eggplant sticks should be baked at 200°C (390°F) for optimal crispness and even cooking. This high temperature helps create a golden, crunchy exterior while keeping the inside tender. Make sure to preheat the oven fully before baking and flip the sticks halfway through for best results.

Why Are My Eggplant Sticks Soggy?

Soggy eggplant sticks are usually the result of too much moisture. This can happen if the eggplant isn’t salted and drained beforehand, if it's not dried properly before breading, or if the oven temperature is too low. Also, overcrowding the baking tray traps steam instead of allowing the sticks to crisp. For best results, salt and drain the eggplant, pat it dry thoroughly, bake at 200°C (390°F), and leave space between each stick.

Can I Make These in The Air Fryer Instead?

Yes, you can absolutely make eggplant sticks in the air fryer! In fact, the air fryer is a great way to get them crispy without needing much oil. Set the air fryer to 190°C (375°F), arrange the breaded sticks in a single layer without overlapping, and cook for about 10–12 minutes, flipping halfway through. The result is deliciously crunchy eggplant with less mess and faster cooking time.

Can I Make These Eggplant Sticks Gluten-Free?

Yes, you can easily make eggplant sticks gluten-free by swapping regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure the egg wash and any seasonings you use are also gluten-free. The result will still be crispy and flavorful, perfect for anyone avoiding gluten.

What Can I Serve These With?

Serve them with marinara sauce for a classic Italian touch, or try garlic aioli, tzatziki, or a spicy yogurt dip for added flavor. They also go well alongside grilled meats, pasta dishes, or as a crunchy topper for salads and grain bowls. For a fun appetizer platter, combine them with mozzarella sticks, zucchini fries, and stuffed olives.

Can I Make Them Ahead of Time?

Yes, you can make eggplant sticks ahead of time, but for best results, prepare them up to the breading stage and refrigerate them uncooked for up to 24 hours. When you're ready, bake or air-fry them fresh to keep the coating crisp.

Do They Freeze Well?

Yes, eggplant sticks freeze well—especially before baking. After breading them, lay the sticks in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container. When ready to cook, bake them straight from frozen at 200°C (390°F), adding a few extra minutes to the cooking time. While you can freeze them after baking, they may lose some crispness upon reheating.

How to Store Any Leftovers

To store leftover eggplant sticks, let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or air fryer at 190°C (375°F) for 5–7 minutes to restore their crispiness. Avoid microwaving, as it tends to make them soft and soggy.

How to Make Baked Eggplant Sticks

Collect the eggs and a pinch of salt in a small bowl, then whip them lightly with a fork.

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

Wash the eggplants and cut them into 1 cm thick slices.

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

Dip the eggplant sticks first in the egg.

Then in the aromatic breadcrumb mixture.

Arrange the breaded sticks one by one on a plate.

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

Cook them in a preheated fan oven at 390°F/200°C for 12-13 minutes, until they are golden brown and visually crispy.

Enjoy them while they're still hot!