Eggplant Mozzarella Sticks

Preheat oven to 400 F. Grease a large rimmed baking pan or two medium baking pans with cooking spray; set aside. Slice the eggplant into 3 inch long pieces (french fry sized; I made 24). Slice the block of cheese into skinny 3-inch pieces to match the eggplant pieces.

Next, lightly salt the eggplant slices to get the excess moisture out. Let the slices sit on paper towels for 10-20 minutes.

While the eggplant sits; mix the panko breadcrumbs, the Italian breadcrumbs and the Parmesan cheese in a shallow pie or cake pan. Put the flour in a pie pan. Beat the eggs in a medium sized bowl and set aside.

Dunk an eggplant and a cheese strip in the flour and then in the egg mixture. Then press the two together before rolling them (while holding them together) in the breadcrumb mixture. Set it onto the prepared tray. Repeat with the rest of the eggplant and cheese. Add salt to taste.

Bake for 10 minutes. Gently flip with a spatula and bake for another 7-10 minutes.

Heat one or two cups of marinara sauce for dipping.