Prepare the batter by mixing flour and water, add curry and salt, and let it rest.
Dip each eggplant stick first in the batter, letting the excess drip off, then in the coating made with breadcrumbs, poppy seeds, Parmesan and herbs.
Place the sticks on a baking tray lined with parchment paper and bake in a preheated oven at 200°C until golden.
Baking tray
Parchment paper
Consume immediately to keep them crispy.
Perfect for summer dinners, vegetarian and light.
Italia, Lazio
