Ingredients:

  • 2 large Aubergines (Eggplants)
  • 1 tbsp Coarse Salt (Kosher or Sea Salt)
  • ½ cup All-Purpose (Plain) Flour
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • 2 Large Eggs
  • 1 tbsp Whole Milk or Water
  • 1 ½ cups Panko Breadcrumbs
  • ½ cup Freshly Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Garlic Powder
  • Olive Oil Spray

Instructions:

  1. Cut the Aubergine: Trim the ends off the aubergines. Cut each lengthwise into quarters, then cut those quarters into sticks roughly 1 cm (½ inch) thick. Place the sticks in a colander, sprinkle generously with coarse salt, and let stand for 30 minutes to draw out excess moisture.
  2. Rinse and Dry: Rinse the sticks thoroughly under cold water to remove the salt and bitter liquid. Pat them aggressively dry using kitchen towels or paper towels. Ensuring the sticks are dry is crucial for crispiness.
  3. Set Up Station: Preheat the oven to 400°F (200°C) or the air fryer to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top. Prepare three shallow dishes: 1) Flour, salt, and pepper mixture. 2) Eggs and milk/water whisked. 3) Panko, Parmesan, oregano, basil, and garlic powder combined.
  4. Bread the Sticks: Working in small batches, first dredge the sticks thoroughly in the flour mixture (Bowl 1), shaking off excess. Next, dip into the egg wash (Bowl 2). Finally, press firmly into the Panko mixture (Bowl 3), rotating to ensure a thick, even crust adheres all the way around.
  5. Arrange and Oil: Place the fully breaded sticks in a single layer on the prepared wire rack. Lightly mist or generously spray the tops of all sticks with olive oil spray. This is vital for achieving a beautiful golden colour and crispy texture.
  6. Cooking (Oven Method): Bake for 10 minutes. Flip the sticks, spray again lightly if dry, and bake for another 10–15 minutes, or until the coating is deeply golden brown and the internal eggplant is tender. (Alternative Air Fryer Method: Cook at 375°F (190°C) for 10–12 minutes, shaking and lightly spraying halfway through.)
  7. Serve: Season with a final pinch of salt and serve piping hot immediately, traditionally with a rich Marinara sauce or Garlic Aioli.