Fried Parmesan Eggplant Sticks with Garlic and Cila

Name: Fried Parmesan Eggplant Sticks with Garlic and Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, aproximately 1 1/4 to 1 1/2 pounds; Salt and pepper; 1 egg; 1 cup bread crumbs; 1 cup grated Parmesan cheese; Vegetable oil for frying; 2 bunches fresh cilantro, stems removed; 6 cloves of garlic; 1 teaspoon Dijon mustard; Juice of one lemon; 2 cups olive oil; Salt and pepper; 1/4 cup grated Parmesan Cheese; 3 tablespoons shaved chives

Servings: persons

1 eggplant, aproximately 1 1/4 to 1 1/2 pounds
Salt and pepper
1 egg
1 cup bread crumbs
1 cup grated Parmesan cheese
Vegetable oil for frying
2 bunches fresh cilantro, stems removed
6 cloves of garlic
1 teaspoon Dijon mustard
Juice of one lemon
2 cups olive oil
Salt and pepper
1/4 cup grated Parmesan Cheese
3 tablespoons shaved chives

1
For purging the eggplant: Cut off the spiky top and peel the eggplant.
2
Cut lengthwise into slices about 3/8-inch thick.
3
Spread the pieces of eggplant in a colander and sprinkle evenly with salt.
4
This will draw out the juices and help firm up the texture of the eggplant.
5
Allow to stand for 30 minutes.
6
Pat dry to remove any excess salt.
7
For the sauce: In a food processor, combine the garlic and cilantro and pulse to a smooth consistency.
8
Add the lemon juice and mustard.
9
In a steady stream, pour in the olive oil until the sauce is emulsified.
10
Season with salt and pepper.
11
For the eggplant: Cut the slices in half and into 1 inch thick sticks.
12
In a mixing bowl, lightly beat the egg.
13
Combine the bread crumbs and Parmesan cheese together and season with salt and pepper.
14
Pour enough oil into a frying pan to come 1 1/2 inches up the sides and turn the heat on.
15
Dip each stick into the beaten egg, letting the excess drip off.
16
Turn the eggplant into the bread crumb mixture, coating both sides.
17
Add as many of the sticks into the pan as will fit loosely without overcrowding.
18
Fry on one side until golden brown.
19
Turn the sticks over and continue frying until done.
20
Remove from the fryer with a slotted spoon and dry on a paper lined platter.
21
Season with Essence.
22
Place the sauce in a small bowl in the center of a platter with the sticks surrounding it and sprinkle with grated Parmesan Cheese and shaved chives.

1257

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, aproximately 1 1/4 to 1 1/2 pounds, Salt and pepper, 1 egg, 1 cup bread crumbs, and more.

Yes, Fried Parmesan Eggplant Sticks with Garlic and Cilantro Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Parmesan Eggplant Sticks with Garlic and Cilantro Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions