Eggplant Parmesan Chips Recipe

Ingredients for Eggplant Parmesan Chips

• 1 large eggplant
• 1/2 cup all-purpose flour
• Kosher Salt
• Fresh Ground Black Pepper
• 2 large eggs
• 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• Plain Breadcrumbs
• Vegetable or canola oil, enough to fill a pot about 2 inches deep
• Marinara Sauce

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!