Whisk eggs and water in pie plate until blended. Combine coating mixes and cheese in 1 shaker bag. Cut eggplant crosswise into 1/2-inch-thick slices, then cut each slice into 3x1/2-inch sticks.
Dip eggplant sticks, in small batches, into egg mixture, turning to evenly coat all sides of each stick with egg mixture. Add to shaker bag; close bag, then shake gently to evenly coat eggplant with coating mixture. Spread onto parchment-covered rimmed baking sheet. Drizzle evenly with oil.
Bake 15 min. or until eggplant is tender. About 5 min. before eggplant is done, cook pasta sauce just until heated through.
Serve eggplant sticks with the pasta sauce.
Eggplant makes a smart stand-in for potatoes in these tasty baked fries. What a delicious way to eat your vegetables!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.