Eggplant “Fries”

(servings: 2)


  • 10 oz. eggplant (1 small-medium eggplant) cut into strips 
  • 1 tbsp. olive oil & olive oil spray
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • 1/2 cup low-sodium breadcrumbs
  • 1 tbsp. parmesan cheese
  • 2 large egg whites


  1. Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil. 
  2. In a bowl season eggplant strips with olive oil, garlic powder and pepper. Set aside.
  3. In a separate bowl combine breadcrumbs and parmesan cheese, and egg whites in another.
  4. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot.

Nutrition Information (per serving):

Calories: 193
Protein (g): 8
Carbohydrates (g): 17.1
Fat (g): 8.2
Sodium (mg): 165.3
Potassium (mg): 394.3
Phosphorous (mg): 62