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. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.