This is something we like to do with eggplant right out of the garden. This delicious appetizer or side dish is best eaten immediately! (We’ve even put these in the dehydrator and they are fabulous that way too…)
Eggplant Parmesan Crisps
eggplant slices (a little less than 1/4 inch thick)
grated Parmesan cheese
Put a bit of olive oil in a non stick pan and heat it over medium heat. Put eggplant slices in the pan touching both sides in the oil.
Place a small mound of Parmesan cheese on the top side of each eggplant slice. Shake a bit of garlic powder and salt over the slices, and cook until Parmesan cheese is starting to melt and soften. Flip and repeat, so crispy parmesan is coating both sides of the eggplant slices.
[…] Recipe: Eggplant Parmesan Crisps […]
[…] I’m delighted to add this new way to cook it to my previous favorites (see here and here and here). This version is flavorful and […]