Baked Parmesan Eggplant Chips
I love eggplant and am always looking for different ways to eat it as I get tired of the age-old 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.
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.
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.
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.
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.
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.
Serve hot and enjoy!
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Tags: baked eggplant, baked eggplant chips, baked parmesan eggplant chips, baked vegetable chips, bread crumbs, eggplant, grated parmesan cheese, healthy vegetable chips, parmesan eggplant, parmesan eggplant chips
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