CATEGORY:

A Little Treat, Just for Me

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Recipe

Directions:

I start by preheating my oven to 450. Then I wash my eggplant because the skin has tons of nutritional benefits for the brain. Then I cut my eggplant into thin rounds about half a cm thick. I do not salt them. Then I move on to the breading and mix in about half a cup of grated Parmigiano Reggiano into a cup of Italian seasoned breading. I wash the eggplant in eggs and then bread the eggplant rounds. The breaded rounds are placed on a baking sheet that has been drizzled with olive oil and then the tops of the eggplant rounds are drizzled with olive oil as well. This goes in the oven for about 25-30 minutes depending how crispy you want them.

About Chef Tiffany Torres

I am Tiffany, I love eggplant and can eat this quick but super filling snack 2-3 times per week. I love cooking for friends and family and just spreading love and delicious food.

STARTER

Eggplant Chips

    • 10m

      PREP

    • 25m

      COOK

    • 150

      CALORIES

    • 2

      SERVINGS

Ingredients:

1 large eggplant, Parmigiano Reggiano cheese, Italian seasoned breading, two eggs, and olive oil

Notes:

I don't have any sources it's just a snack I like. The closest thing to this would be eggplant parm.

Pairing:

You can eat this with pasta or garlic sauteed broccoli. I enjoy it plain or with sauce on the side.