Begin by washing the eggplant and slicing it into sticks, about 1/2 inch thick. If you prefer, you can peel the skin, but leaving it on adds texture and nutrients.
In a bowl, toss the eggplant sticks with olive oil, kosher salt, and freshly cracked pepper. Ensure they are evenly coated for maximum flavor.
In one bowl, beat the egg white until slightly frothy. In another bowl, mix together the Italian seasoned breadcrumbs and Parmesan cheese.
Dip each eggplant stick in the egg white, letting the excess drip off, then roll it in the breadcrumb mixture until fully coated. Place them on a baking sheet or air fryer basket lined with parchment paper.
Lightly spray the coated eggplant sticks with oil spray to help them crisp up. If you’re baking, preheat your oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through. If using an air fryer, set it to 375°F (190°C) and cook for about 15-18 minutes, shaking the basket halfway for even cooking.
Once golden and crispy, remove the eggplant sticks from the oven or air fryer. Serve them immediately with a side of quick marinara sauce for dipping, if desired.
