Forktionary

Eggplant Parmesan Chips Recipe

Craving the rich flavor of eggplant parmesan but short on time? These addictive Eggplant Parmesan Chips deliver all the crispy, cheesy goodness in a fun, bite-sized snack! Quickly pan-fried to golden perfection, these salty and crunchy chips are irresistible. Perfect as an appetizer, game-day snack, or a light meal. They're also delicious baked – try both methods and find your favorite! Adapted from Life's Ambrosia.

Prep Time 20 mins
Cook Time 30 mins
Calories 263.6 kcal
Protein 26g
Rating 4.0 (1 Reviews)
Eggplant Parmesan Chips 116

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Eggplant Parmesan Chips

  1. 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.
  2. Wash and trim the ends of 1 large eggplant.
  3. Using a sharp knife, slice the eggplant into 1/8-inch thick circles.
  4. Cut each circle in half.
  5. Pat the eggplant slices completely dry with paper towels. This is crucial for achieving crispiness.
  6. In a resealable bag, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  7. In a shallow bowl, whisk 2 large eggs.
  8. On a plate, mix together 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs (panko recommended), and 1 teaspoon Italian seasoning.
  9. Working in batches, dredge eggplant slices in the flour mixture, ensuring they are fully coated. Shake off excess flour.
  10. Dip each floured slice into the beaten eggs, allowing excess egg to drip off.
  11. Press the egg-coated slices into the Parmesan-breadcrumb mixture, coating lightly and evenly.
  12. 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.
  13. Remove the chips with a slotted spoon and place them on a wire rack or plate lined with paper towels to drain excess oil.
  14. Repeat steps 9-13 with the remaining eggplant slices.
  15. Sprinkle with extra Parmesan cheese, if desired.
  16. 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

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Starters Appetizers & Snacks Sweets & Sides Side Dishes European Italian Mediterranean Vegetarian Game Day Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Side Dishes Eggs Dairy Vegetables American European Holiday Event Vegetarian Italian Cheese Dietary Northeastern United States Superbowl Eggplant From Scratch