Crispy Eggplant Parmesan Chips Recipe

Introduction

Crispy Eggplant Parmesan Chips are a delightful twist on a classic Italian favorite. These bite-sized snacks combine the savory flavors of Parmesan with a satisfying crunch, perfect for appetizer or snack time.

Ingredients

• 1 medium eggplant, sliced into 1/4-inch thick rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• Vegetable oil for frying (or olive oil for baking)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
2. Step 2: Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat it in the breadcrumb-Parmesan mixture, pressing gently to adhere.
3. Step 3: For frying, heat about 1/2 inch of oil in a skillet over medium heat. Fry the coated slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels. For baking, place the slices on a greased baking sheet, lightly drizzle with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through until crispy.
4. Step 4: Serve warm, optionally with a side of marinara sauce for dipping.

Tips & Variations

• Use panko breadcrumbs for an extra crunchy texture.
• Try adding Italian seasoning or garlic powder to the breadcrumb mixture for more flavor.
• For a lighter version, opt for baking instead of frying.
• Serve with fresh basil or a sprinkle of extra Parmesan for an attractive presentation.

Storage

Store leftover eggplant chips in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can try substituting Parmesan with Pecorino Romano or a blend of grated mozzarella and Parmesan for a milder taste. Just be sure the cheese is finely grated to stick well to the coating.

Is it necessary to salt the eggplant before coating?

Salting the eggplant slices and letting them rest for 20-30 minutes can help draw out excess moisture and reduce bitterness, resulting in crisper chips. Rinse and pat dry before coating if you choose to salt them.

Crispy Eggplant Parmesan Chips Recipe

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4.6 from 69 reviews

These Crispy Eggplant Parmesan Chips are a delightful snack or appetizer featuring thinly sliced eggplant coated in seasoned flour, eggs, Parmesan cheese, and breadcrumbs, then baked or fried until golden and crispy. Perfect for a flavorful, crispy treat that combines the savory taste of Parmesan with the tender texture of eggplant.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes (frying) or 25 minutes (baking)
• Total Time: 30-40 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggplant Preparation

• 1 medium eggplant, sliced into 1/4-inch thick rounds

Breading Mixture

• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking

• Vegetable oil for frying (about 1-2 cups) or cooking spray for baking

Instructions

1. Prepare the Eggplant: Slice the eggplant into approximately 1/4-inch thick rounds to ensure even cooking and a crispy texture. Lay the slices out on paper towels and sprinkle lightly with salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry.
2. Set Up Breading Stations: In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
3. Coat the Eggplant Slices: Dip each slice first into the flour, coating both sides and shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb and Parmesan mixture, pressing lightly to adhere.
4. Cook the Eggplant Chips: For frying: Heat vegetable oil in a large skillet over medium heat. Once hot, fry the coated eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to paper towels to drain excess oil. For baking: Preheat oven to 400°F (200°C). Place the coated eggplant slices on a baking sheet lined with parchment paper or lightly sprayed with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Serve: Arrange the crispy eggplant parmesan chips on a serving platter. Serve warm as a snack, appetizer, or side dish with marinara sauce or your favorite dip.

Notes

• For extra flavor, add Italian seasoning or garlic powder to the breadcrumb mixture.
• If baking, using a convection oven can increase crispiness.
• Eggplant can absorb a lot of oil; frying in small batches prevents soggy chips.
• To make it gluten-free, substitute breadcrumbs and flour with gluten-free alternatives.
• Store leftovers in an airtight container and reheat in the oven for best texture.

Keywords: Eggplant Parmesan, Crispy Chips, Appetizer, Snack, Fried Eggplant, Italian Snack, Parmesan Chips