Preheat the oven to 450°F if baking. If using an air fryer, preheat it to 350°F. Line one or two baking sheets with parchment paper and lightly spray the parchment with oil spray (for oven method).

Trim the eggplant and cut it into sticks about 1/2–3/4 inch thick.

Put the eggplant sticks in a bowl. Add 1 tsp olive oil, 1/2 tsp kosher salt, and fresh cracked pepper. Toss to coat evenly and set aside.

In a shallow bowl combine 1/2 cup Italian seasoned breadcrumbs and 2 tbsp Parmesan cheese. In a separate shallow bowl lightly beat 1 large egg white until frothy.

Working in small batches, dip each eggplant stick into the egg white, letting excess drip off, then press it into the breadcrumb mixture to coat all sides. Transfer coated sticks to the prepared baking sheet in a single layer, or place them in the air fryer basket in a single even layer. Do not overcrowd; cook in additional batches if needed.

Lightly spray the coated sticks with oil spray before cooking.

For oven: bake on the middle rack at 450°F for 10 minutes. Flip each stick, spray lightly again, then bake an additional 5 minutes or until golden and crisp.

For air fryer: air fry at 350°F for 10 minutes, turning the sticks halfway through cooking (about 5 minutes). Spray with oil spray at the start and again when you turn them if desired. Cook until golden and crisp.

Remove the sticks from the oven or air fryer, let rest 1–2 minutes, and serve hot with the optional 1 cup quick marinara sauce for dipping.