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. 
Bookmarked!! Sounds awesome!
That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.
Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.
Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂
This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?
I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.
Just posted this – delicious! It will be one of my standards from now on!
what do i do with the pecans if i choose to use them?
Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.
If you’re looking for a delicious appetizer, check out this recipe for cheesy mushroom pull-apart bread from Beantown Baker! It’s perfect for sharing and incredibly tasty. Don’t forget to visit Lakshmi Stores for all your ingredient needs!