Recipe: Eggplant Chips
Now I'm really not one for calling things what they aren't.
I don't believe that an egg and a banana make up a pancake.
And I don't believe that spaghetti squash can be called pasta. (While I do love spaghetti squash let's be honest...its not pasta).
Which brings me to my point - just because I am calling these eggplant chips, please understand there is nothing like Classic Lays served with a crustless sandwich. Some things are just irreplaceable.
However, these eggplant chips DID exceed my expectations and when made crispy enough, they deliver the crunch we're all looking for! AND are you aware of all the amazing qualities that eggplants possess? Check out this article that will deepen your love for them: http://www.well-beingsecrets.com/eggplant-health-benefits/.
I like all things Italian so hell yea I dipped these in tomato sauce. It rocked. You should try it!
+6 Servings | 15 min prep time | 40 min cook time
1 large eggplant
1/2 cup Italian seasoned breadcrumbs
1 tablespoons olive oil
salt & pepper to taste
Optional : your favorite marinara sauce
1.) Preheat oven to 400 degrees
2.) Wash eggplant and pat it try
3.) Prepare baking sheet by spraying with olive oil
4.) Peel eggplant using vegetable peeler ( a good one I might add, these guys have tough skin)
5.) Slice eggplant in 1" circular slices
6) Dip sliced eggplant in egg followed by breadcrumbs.
7.) Place seasoned eggplant slices on baking sheet and bake for 40 mins, flipping half-way through. I highly recommend broiling at the end for an additional 5 minutes or so until crispy.