Baked Eggplant chips
This week’s Vindicate the Vegetable is eggplant. I’ve never actually bought eggplant or cooked with it before. I found quite a few recipes that sounded good (including my mother-in-law’s eggplant-Parmesan) but decided on these baked chips. I bought two baby eggplant instead of one big one.
My mother-in-law said to pick an eggplant that was long and skinny instead of fat. She said the fat ones have more seeds and the skinny ones are more “meaty” These chips went great with our turkey meatball subs and were very easy to make. We’ll definitely make these again!
Eggplant Chips – adapted from The Foodie Fashionista (originally from Cooking Light)
1 medium zucchini – I used 2 baby eggplant
1 Tbsp Kraft Free Italian Salad Dressing
1/8 cup seasoned bread crumbs
1/2 Tbsp grated Parmesan cheese
Preheat oven to 400 degrees. Slice zucchini (eggplant) into 1/4″ slices. Toss in bowl with Italian dressing.
Mix breadcrumbs and cheese in a bowl and dredge coated zucchini slices through mixture. Spray a baking sheet with non-stick cooking spray and lay zucchini (eggplant) flat.
Bake for 20 minutes, flipping chips once halfway through. After 20 minutes, remove baking sheet from oven and turn broiler on high. Broil on each side for 2-3 minutes. Serve with a side of marinara sauce for dipping.
Yields 2 servings.
Note: Definitely be sure to keep the slices at least 1/4″ thick.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m planning to make these tonight! They sound so good!
I love anything with cilantro in it! Thanks!
WOW, what a great combo! I will definitely be trying these some time soon!
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I love Cara’s blog too! These look delish, I love the drunken peppers too!
Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!
These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!
Suzi,
The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.
I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?