1 medium or 2 small eggplant (globe or pear shaped varieties work best)
3 eggs, beaten
1 cup breadcrumbs
Italian seasoning or Italian herb blend, to taste
Olive oil or cooking spray
Coarse sea salt, to taste
Set oven to 425 F. Peel eggplant and slice into 1/8-inch slices. A mandolin slicer works well for this step.
Dip eggplant slices in beaten egg and dredge in breadcrumb and seasoning mixture. Arrange in single layer on sprayed or oiled cookie sheet. Coat tops of slices with cooking spray or lightly drizzle with olive oil.
Bake on the middle rack for 10 minutes. Turn slices over and return to oven for 7 to 10 additional minutes, until browned.
These crisps are delicious eaten warm and crispy, or cooled, served as a healthy alternative to potato chips, or spread with hummus. They can also be used as a substitute for lasagna noodles or in eggplant parmesan, lending a firmer, denser texture to the dish. Experiment with other seasonings, such as barbecue, ranch or Cajun flavors — whatever suits your family’s palate.
Read more: Learn all about eggplants in Growing Eggplants from Heirloom Seeds
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