Thursday, May 29, 2014

Baked Parmesan Eggplant Chips

Tis the season for all my favorite veggies!
I love eggplant.
Whether it Parmesan style, grilled, stuffed,
or even Capanota style (my fav).
I steered away from frying them.
I wanted a healthier snack.
These are a great anytime snack or appetizer.
Better yet perfect for a dinner party, a sure crowd pleaser.
In that case I would triple the recipe.
Heck I'd even eat just these for dinner.
You wont be able to stop at even two!

1 Japanese eggplant or medium sized regular eggplant
2 egg whites
2 cups bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning 
1/2 cup finely ground parmesan cheese
Grated parmesan cheese to sprinkle with
Marinara sauce for dipping

Preheat your oven to 375 degrees F.

Slice your eggplant into 1/4 inch rounds. 

In a shallow baking dish beat your egg whites until nice and foamy.

Throw them into your egg whites and smush them all around to coat.

Mix the bread crumbs, salt, pepper, garlic powder, Italian seasoning, and parmesan cheese in a shallow dish.

Dredge each egg covered piece of eggplant into the bread crumb mixture and place on a cooling rack on a baking sheet. 

Bake for 20 minutes until they are golden brown.

Sprinkle with some grated parmesan cheese.

Dip into your favorite Marinara sauce.


  1. I think I might actually try these. I tried some Parmesan zucchini I think it was. Man it was so good! I could bring these for a little snack.

  2. I love eggplant and this idea is so great! Perfect on the side for a summer BBQ

  3. These look delicious and I love that they're not fried!

  4. We both had eggplant on our minds! :) Love these, they sound like the perfect afternoon snack!

  5. We are trying to eat more vegetarian and I find eggplant can be very satisifying. Love your recipe thanks for bringing it to foodie friday. Pinned.