Saturday, July 10, 2010

Baked Eggplant Chips

We found this recipe from Jen over at Beantown Baker. Jennie and I have been wanting to expand they type of vegetables we eat and do them in a way that makes them tasty: as we do not venture out of the normal green beans, corn, and carrots for example. Jen does an excellent job of describing the process of making these wonderful treats. Jennie and I have never, or at least to our memory, had egg plant so this was something new to us both. We loved it and will be sure to make it again.

1 medium zucchini- I used one large eggplant, it was all Target had and made enough for 2 people
1 Tbsp Kraft Free Italian Salad Dressing- I used what ever Italian Dressing we had on hand and you can easily just use your favorite
1/8cup seasoned bread crumbs- I upped the amount to 1/2 cup
1/2 tbsp grated Parmesan cheese- I upped the amount to 2 Tbsp

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

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