Eggplant Parmesan Chips
Crispy, golden, and irresistibly cheesy, these Eggplant Parmesan Chips are a delightful twist on the classic Italian dish. Perfectly seasoned with garlic, oregano, and a savory blend of Parmesan and panko breadcrumbs, these oven-baked bites offer a crunchy texture without the guilt of frying. Thinly sliced eggplant rounds are dipped, coated, and baked to perfection, ensuring a light yet indulgent snack or appetizer. Ready in just 35 minutes, this easy recipe is ideal for entertaining or enjoying as a quick, flavorful treat. Pair these eggplant chips with a marinara dipping sauce for a heavenly fusion of texture and taste that will keep everyone reaching for more! Keywords: eggplant chips, baked eggplant, crispy Parmesan snack, healthy appetizer recipe.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly coat the parchment paper with cooking spray.
Slice the eggplant into thin rounds approximately 1/4-inch thick, ensuring uniformity for even cooking.
Lay the eggplant slices on a paper towel, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with another paper towel.
In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, dried oregano, salt, and black pepper. Mix well to combine.
Set up a breading station with three shallow bowls: place the flour in the first bowl, whisk the eggs in the second bowl, and place the Parmesan-panko mixture in the third bowl.
Dip each eggplant slice first into the flour, ensuring an even coat. Shake off any excess flour, then dip the slice into the beaten eggs. Lastly, press the slice into the Parmesan-panko mixture, coating both sides thoroughly. Place the breaded slices onto the prepared baking sheet.
Drizzle the olive oil evenly over the top of the breaded eggplant slices or lightly spray them with additional cooking spray for a crispier texture.
Bake in the preheated oven for 10 minutes. Flip each slice and bake for another 8-10 minutes, or until the chips are golden brown and crisp.
Remove the baking sheet from the oven and let the Eggplant Parmesan Chips cool for a few minutes before serving.
Serve warm as a standalone snack or pair with marinara sauce for dipping.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 26.8 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1041 mg | 80% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
