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Eggplant Chips

March 10, 2016

Kevin had never cooked with eggplant before so we decided it was time to give it a try.  He’s been wanting to make some vegetable chips so why not start with eggplant!  We looked at many recipes on the internet and used what we learned to come up with our own version.  Surprisingly, everyone in the family liked these.  Ours did not come out as crispy as chips, but we devoured them as if they were Lays.  These would be good to serve as a side to baked chicken or lasagna.  Thank you, Kevin, for making these, and thank you Kickstarter Backers for supporting this recipe.


1 medium sized eggplant, sliced

1/3 c. finely crushed dry bread crumbs

2 tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/8 tsp. salt (we used Himalania fine pink salt)

1/2 tsp. garlic

dash of cayenne (optional)

olive oil


Preheat oven to 400 degrees F.  Lightly oil a baking sheet.  Whisk together the bread crumbs, Parmesan cheese, Italian seasoning, salt, garlic, and cayenne.  Dip each slice into the crumb mixture, coating both sides.  Place each slice on a baking sheet.  Drizzle top slices with olive oil.  Bake for 15 minutes, and then flip and cook an additional 10 minutes.  Broil for 2 minutes for a crispier finish.


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