It is eggplant season here in Central TX and we sure are getting a lot of it in our farm box. I have made babaganoush quite a bit in the past couple of weeks and yet here come even more eggplants! I decided to try something a bit different. These cheesy eggplant chips were a hit and really great to serve as an appetizer.
Cheesy Eggplant Chips
- 2 large eggplant, sliced into 1/4 inch thick rounds
- 1/4 cup crumbled cheese (I used feta but Parmesan would work beautifully as well)
- salt (where to buy)
- 2 Tbsp extra virgin olive oil
Place a colander over your sink or a large bowl. I like this colander that can sit over my sink. Place the eggplant in the colander and salt each side of each piece of eggplant liberally to draw out the moisture from the eggplant.
Allow the eggplant to weep for about 30 minutes.
Preheat your oven to 450 degrees Fahrenheit.
Pat the eggplant dry with a dish cloth and then place on a half sheet pan. Drizzle the rounds with the olive oil.
Bake for about 30-40 minutes, flipping after about 20 minutes.
When the eggplant starts to brown, remove from the oven and sprinkle with the cheese. Return the eggplant to the oven and bake for another 5-10 minutes until crisp.
These were salty and satisfying! A great appetizer.
Thanks for the idea! I had fresh eggpplant from my garden so I made these and served over salad with roasted veggies 🙂
Oh my goodness! These are so good. I used Parmesan and then left them a little longer in a 250 degree oven to completely dry out. Yummy! Thanks o much for posting.
Kevin Wild says
Just thought you might like to know, when you salt and extract the moisture from eggplant you will notice the color is quite dark. Like all nightshades, eggplants contain nicotine, although small, eggplants contain the highest level of nicotine of any edible plant. So, do not drink this juice.
Hi there. Can you tell me if these are crunch like chips? Thank you 🙂
Lora Bogdanovich says
The eggplant is such a beautiful thing. I just came home from the farmers’ market where I’d seen egg plants. I wanted to buy one but wasn’t sure what I’d do with it. Now, I’ll buy one next week and try this receipe. I think I may try it with zucchni too. Thanks.
Made eggplant humus this week, and still have an eggpant left. So grateful to have a new idea for my extra. Thanks.