Ingredientes para Eggplant Parmesan Chips
- 1 large eggplant
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko recommended)
- 2 inches oil (vegetable or canola)
- marinara sauce, for dipping
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Como fazer Eggplant Parmesan Chips
- Preheat about 2 inches of oil (vegetable or canola) in a large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
- Wash and trim the ends of 1 large eggplant.
- Using a sharp knife, slice the eggplant into 1/8-inch thick circles.
- Cut each circle in half.
- Pat the eggplant slices completely dry with paper towels. This is crucial for achieving crispiness.
- In a resealable bag, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a shallow bowl, whisk 2 large eggs.
- On a plate, mix together 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs (panko recommended), and 1 teaspoon Italian seasoning.
- Working in batches, dredge eggplant slices in the flour mixture, ensuring they are fully coated. Shake off excess flour.
- Dip each floured slice into the beaten eggs, allowing excess egg to drip off.
- Press the egg-coated slices into the Parmesan-breadcrumb mixture, coating lightly and evenly.
- Carefully place eggplant chips into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 3-5 minutes, or until golden brown and crispy.
- Remove the chips with a slotted spoon and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Repeat steps 9-13 with the remaining eggplant slices.
- Sprinkle with extra Parmesan cheese, if desired.
- Serve immediately while hot and crispy. Enjoy with your favorite marinara sauce for dipping!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
15g
Fat
15g
Carbs
12g
