Baked Parmesan Eggplant Chips

I love eggplant and am always looking for different ways to eat it as I get tired of the age-oldEggplant chips eggplant parmesan. The baked eggplant chips are firm in the center and crispy around the edges which is a nice change from the usual soft eggplant dishes we are used to.

Not only are these a great appetizer or side dish, they are also a surprising crowd pleaser at dinner parties. They are easy to put together and you can make as few or as many as you need. After making these the first time, I would suggest making at least two trays worth as they disappear. Even my “I hate eggplant” person ate four of these chips!

You will need:

1-2 medium size eggplants

6-8 tablespoons of olive oil

1 teaspoon of salt

1 teaspoon of ground black pepper

1/2 cup of finely grated parmesan cheese

1/4 cup of fine bread crumbs

A little extra olive oil for drizzling at the end

Begin by cutting your eggplant crosswise (to make round discs) into about 1/4-inch-thick slices.

sliced eggplant

In a medium bowl, toss your sliced eggplant with the olive oil, salt and pepper until the eggplant are coated with oil on both sides.

seasoning eggplant chips

Spread out the eggplant slices on a (or two if needed) baking sheet. They can be overlapping a little bit as they will shrink when baked.

eggplant chips on sheet

Put into a preheated oven set at 450°F and bake for about 20-25 minutes or until the eggplant is cooked through and is starting to brown and become crispy around the edges.

baked eggplant chips

Remove from oven. In a small bowl mix the cheese and bread crumbs together. Sprinkle the cheese and bread crumb mixture over each eggplant slice.

topping on eggplant

Drizzle a little olive oil over the eggplant slices and place back in the oven for another 8-10 minutes or until the topping has browned.

baked cheese topped eggplant chips

Serve hot and enjoy!

This blog post shared on: From the Farm Blog Hop


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