Ingredients:

  • 2 medium Globe or Italian Eggplant, trimmed and cut into 1/2-inch sticks (approx. 900 g)
  • 1 Tbsp Coarse Salt (Kosher or Sea), for draining moisture
  • Spray Oil (Olive or Avocado), as needed
  • 1/2 cup All-Purpose Flour (60 g)
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs (120 g)
  • 1/4 cup Grated Parmesan Cheese (25 g)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika (Optional)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Prep Eggplant: Peel the eggplants completely (optional, but recommended). Trim the ends and cut the eggplant into even, finger-length sticks, about 1/2 inch (1.2 cm) thick.
  2. Salt and Drain: Place the eggplant sticks in a colander set over a bowl. Toss thoroughly with the coarse salt. Allow to sit for 30 minutes. This draws out bitter moisture, preventing soggy breading.
  3. Rinse and Dry: Rinse the eggplant sticks quickly under cold water to remove excess salt. Immediately pat them completely dry using paper towels. This drying step is non-negotiable for crispness.
  4. Preheat: Preheat the oven to 200°C (400°F). Line two baking sheets with wire racks and lightly spray the racks with cooking oil. (If using an Air Fryer, preheat to 180°C/350°F).
  5. Set Up Dishes: Prepare the three shallow dishes: Dish 1: Flour. Dish 2: Beaten Eggs. Dish 3: Panko Mix (Combine Panko, Parmesan, oregano, basil, garlic powder, paprika, salt, and pepper).
  6. The Breading Process: Working in small batches, complete the standard breading method: Dredge in flour, shake off excess, dip into the egg wash, then press firmly into the Panko mixture on all sides, ensuring a thick, even crust.
  7. Arrange and Chill: Place the coated sticks onto the prepared wire racks, ensuring they do not touch. Optionally, refrigerate the coated sticks for 10 minutes to help the coating adhere firmly.
  8. Oil Spray and Bake: Liberally spray the tops of the coated eggplant sticks with cooking oil. Bake for 10 minutes. Flip the sticks gently. Bake for another 8–10 minutes, or until the coating is deeply golden brown and crispy.
  9. Finishing: Immediately upon removing from the heat, sprinkle lightly with an extra pinch of fine salt and, if desired, a little finely chopped fresh parsley. Serve straight away with your chosen dipping sauce, such as marinara or lemon aioli.