Baked Eggplant Parmesan Sticks

• Produce

  • 1 lb Eggplant
  • 1/2 tsp Garlic powder

• Condiments

  • 1 cup Marinara sauce
  • 1/2 cup Ranch salad dressing, nonfat

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried

• Dairy

  • 1/3 cup Parmesan cheese, grated
  • 2 tbsp Skim milk

• Other

  • 1/3 cup (80 g seasoned bred crumbs

Found on magicskillet.com

Description

Ingredients

• 1/3 cup (80 g) seasoned bred crumbs
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/3 cup (80 g) grated Parmesan cheese
• 1/2 cup (125 g) nonfat ranch salad dressing
• 2 tablespoons skim milk
• 1 pound (480 g) eggplant,cut into 3-ich (7.7 cm) long sticks
• 1 cup (250 g) marinara sauce

Directions

• Preheat oven to 425 F (210 C). Line baking sheet with aluminum foil and grease with cooking oil.
• In a mixing bowl,combine bread crumbs,Italian seasoning,garlic powder and Parmesan cheese. Mix well and set aside.
• In a small mixing bowl,combine salad dressing and milk. Mix well.
• Dip eggplant sticks in salad dressing mixture,then cot with bread crumb mixture . Place in lined and greased baking sheet.
• Bake for 10 minutes,then turn eggplant sticks over and bake 10 minutes until browned and crisp on both sides.
• Serve baked eggplant Parmesan sticks with marinara sauce.