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Eggplant Snack Sticks
SUBMITTED BY:
Mary Murphy
"My kids love this unusual snack--and I like that it's healthy, Coated with Italian seasoning, Parmesan cheese and garlic salt, the veggie sticks are broiled so there's no guilt when you crunch into them. --Mary Murphy of Atwater, California"
RECIPE RATING:
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(15)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 medium eggplant
1/2 cup toasted wheat germ
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 cup egg substitute
1 cup meatless spaghetti sauce, warmed
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DIRECTIONS
Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with nonstick cooking spray.
Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve immediately with spaghetti sauce.
FOOTNOTE
Nutritional Analysis: One serving (4 sticks with 2 tablespoons sauce) equals 85 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 440 mg sodium, 10 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch.
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REVIEWS
Reviewed on Mar. 2, 2007 by
STEVENCARY
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STEVENCARY
Mar. 2, 2007
These were REALLY good! -I even liked them cold the next day (great "at work" snack!) I do have one suggestion though: peel the eggplant first. It was a little tough biting through the rubbery peel. That's the only thing I'll change the next time I make these, which will be soon! :o) Thanks for the recipe!!!
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4 users found this review helpful
These were REALLY good! -I even liked them cold the next day (great "at work" snack!) I do...
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Reviewed on Nov. 15, 2006 by
INSPIRINGOTHERS
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INSPIRINGOTHERS
Nov. 15, 2006
I love eggplant any way you can fix it. This was so good and definitely beats the fried version when it comes to healthiness. I did have to cook longer than stated in the recipe and turned more than once to keep the browning even. Serves nicely with low-fat ranch dressing as well. All in all, a good keeper recipe. Thanks!
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2 users found this review helpful
I love eggplant any way you can fix it. This was so good and definitely beats the fried...
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Reviewed on Oct. 11, 2007 by
robybird
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robybird
Oct. 11, 2007
Yummy! I had never cooked eggplant before and this was an easy way to start. I salted and rinsed them first so they would retain their shape. I left out the wheat germ, and used egg whites. Good flavor, nice crunch on the outside, and soft on the inside.
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1 user found this review helpful
Yummy! I had never cooked eggplant before and this was an easy way to start. I salted and...
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Reviewed on Oct. 5, 2007 by
Christin
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Christin
Oct. 5, 2007
Such a good, healty alternative to french fries!! My 3 year old and 1 year old loved them with ketchup!!! What a great way to use eggplant!
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1 user found this review helpful
Such a good, healty alternative to french fries!! My 3 year old and 1 year old loved them...
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Reviewed on Jun. 30, 2007 by HEIDIMARIE83
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HEIDIMARIE83
Jun. 30, 2007
Another tip: to give an Indian flair, try mixing yogurt, molassas and curry powder as a dipping sauce - even my picky brother liked it! I used approx. 1/4 cup plain yogurt, 1+ Tbsp molassas and maybe 3/4 tsp curry.
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1 user found this review helpful
Another tip: to give an Indian flair, try mixing yogurt, molassas and curry powder as a...
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Reviewed on May 29, 2007 by
ACG2377
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ACG2377
May 29, 2007
This was so delicious. My husband and I love eggplant. I can't believe that the wheat germ coating was so delicious. We both felt that if no one had told us about it we probably would have just thought it was coated with regular breadcrumbs. I am going to try this on other things that I would typically bread. Thanks.
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1 user found this review helpful
This was so delicious. My husband and I love eggplant. I can't believe that the wheat germ...
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Reviewed on Apr. 9, 2007 by
DrSteggy
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DrSteggy
Apr. 9, 2007
This is quick and easy to make and very good! I did not peel the eggplant as another person suggested, but I also did not mind biting into the eggplant skin.
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1 user found this review helpful
This is quick and easy to make and very good! I did not peel the eggplant as another person...
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Reviewed on Jun. 21, 2008 by vanessatubb
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vanessatubb
Jun. 21, 2008
These were wonderful! and filling! It was the first time I used wheat germ...the whole table raved about them...and they were so easy too!
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0 users found this review helpful
These were wonderful! and filling! It was the first time I used wheat germ...the whole table...
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Reviewed on Apr. 9, 2008 by
victoria
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victoria
Apr. 9, 2008
I love eggplant & basically any veggie! But i didnt really care for this recipe. It was not that tasty, kind of not eggplant flavor.
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0 users found this review helpful
I love eggplant & basically any veggie! But i didnt really care for this recipe. It was not...
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Reviewed on Feb. 29, 2008 by
SLJ6
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SLJ6
Feb. 29, 2008
Yummy! I used 2 whole eggs mixed with a little salt and fresh pepper instead of the egg substitute. I also peeled and cut the eggplant into rounds. I did use some Italian breadcrumbs and added the wheat germ and cheese to it. I liked the wheat germ aspect of this dish, sneaking in a little healthiness. My kids love these, and I serve them with my homemade marinara sauce.
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0 users found this review helpful
Yummy! I used 2 whole eggs mixed with a little salt and fresh pepper instead of the egg...
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