Recipe by Michele O'Sullivan
"Makes crunchy eggplant chips, perfect for a tasty nutritious snack."
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eggplant, sliced into strips
soft bread crumbs
grated Romano cheese
fresh parsley, chopped
salt and pepper to taste
After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTURE out (this is what makes it soggy) rinse off after an hour or two, and then pat dry, finish the recipe and the chips will be a whole lot crisper.
Learned that when I made Moussaka the first time, and it works with tomatoes for tomato pie. This will make crisper zucchini chips as well.
I LOVE Eggplant and this was pretty bad. Sorry, but I don't know what else to say. I followed the recipe exactly as it was written, and still I'd have to say, pretty bland and the texture was unpleasant.
This recipe has quickly become a staple of my family's summer diet. We have made it three times in the past two weeks, and plan to make it frequently. We have tried both Japanese eggplant and globe eggplant, and prefer the Japanese. We have also substituted parmesan cheese for the Romano and olive oil instead of plain vegetable oil. This is a great recipe!
I tweaked this recipe just a bit. I preheated the over to 350. I sliced the eggplant so they'd be chips..big chips :-). I then dipped them in egg. I only used seasoned breadcrumbs and parm cheese. I dipped them in this mixture after dipping them in the egg. I oiled a pan and placed them on there, then I drizzled the eggplant with oil. I baked for 15-20 minutes and turned over and let cook the same amount of time. I then turned the oven to 425 and cooked for another 5 minutes or so. They were nice and crisp, even after cooling. They were also firm and not mushy. I hope this helps.
I tried this w/ a few tweaks (in light of previous posts)...i zapped the slices of eggplant for a min. in the microwave before putting them on a cookie sheet (lined w/ parchment paper), put olive oil on both sides, sprinkled seasonings on one side, and flipped/reseasoned halfway through. They weren't "crispy," but they were good! Had to watch for burning b/c i didn't slice as evenly as i could have.
Was too soggy.
I have had experience with eggplant. I opted not to drizzle the oil. I used olive oil PAM spray over it after placing on the cookie sheet.
I also made sure the eggplant was as dry as could be, then dipped it in the bread crumb mixture to coat well. I turned them over after one side was browned. They came out crispy on the outer part.
Not bad, the family liked them and thats what matters!
I made this last night and it turned out great. I followed the additional advice of 'mjonestammy' (who's review is attached to this recipe). In addition I used a little hand slicer to get nice and even 1/8" slices. I used two cookie sheets, flipping slices and swapping racks 20 minutes into the 325 degree setting. Then an additional 20 minutes. Then about 8 minutes at 425. But I did get a little burning on some pieces. So my timing was probably a little too long.
I also think it's important to do this in a gas oven. But I feel that in general for anything that is baked. I only have a gas oven, so I'm not sure how this would turn out in an electric oven. But I have a feeling it wouldn't be as good as gas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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