Ingredients for - Eggplant Parm Chips

1. Eggplant 1 PC.
2. Olive oil 2 tbsp
3. Parmesan 1/4 Art.
4. Provencal herbs 1 Tsp
5. Garlic powder 1 Tsp
6. Ground pepper taste
7. Salt taste
8. Sauce for filing

How to cook deliciously - Eggplant Parm Chips

1 . Stage

Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.

1. Stage. Eggplant Parm Chips: Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.

2 . Stage

Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated.

3 . Stage

Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet.

4 . Stage

Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.

1. Stage. Eggplant Parm Chips: Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.