Arrange on the baking sheet in a single layer. Place the eggplant chips in or on the air fryer making sure they are not crowded then allow it to do the cooking. Advertisement step 2 cut eggplant strips in half again lengthwise. Add parmesan italian seasoning and garlic powder. Arrange eggplant slices in an even layer make.

Diamond crystal or tsp. Freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature. Cut eggplant into very thin rounds on a mandoline if possible. Start by slicing the eggplant into 1 4 inch slices on a cutting board.

Step 3 in a small bowl combine bread crumbs romano cheese garlic parsley oregano salt and pepper. Once the eggplant is sliced place them into a large bowl and toss with olive oil parmesan cheese and fresh rosemary. Directions step 1 preheat oven to 400 degrees f 200 degrees c. Make sure your eggplant is firm and dark purple for the best eggplant chips results. 1 eggplant medium about 1 lb.

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Morton kosher salt and tsp. The thinner you cut your eggplant the crispier your chips. Arrange the eggplant slices in a single layer on the prepared baking sheets. Cut the eggplant into wide sticks. Lay slices of eggplant on paper.

Place the eggplant in a large bowl sprinkle with the salt and toss to combine. Step 4 bake in. You can skip the oil but the spices won t stick without it. For slicing up the eggplant. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Instructions preheat oven to 450 degrees f. Coat the eggplant with cooking spray and sprinkle with salt. I know that this doesn t seem like much salt. Place in a medium bowl. Eggplant parmigiana or eggplant parmesan is one of the most popular and iconic vegetarian italian dishes and this recipe is straight from italy.

First cut the eggplant crosswise into 1 inch thick rounds then cut the rounds into 1 inch wide sticks. Lay strips on a baking sheet. 1 4 cup olive oil. Line 2 large rimmed baking sheets with foil and spray the foil with olive oil spray. Transfer eggplant slices to a large bowl and toss with oil.

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Mandolin or sharp knife. Bake at 250. Using a sharp knife slice the eggplants very thinly into 1 8 inch thick slices. Paper towels napkins to absorb the eggplant s natural water after sweating them which is what we re doing when. Mandolin or sharp knife.

Paper towels napkins to absorb the eggplant s natural water after sweating them which is what we re doing when. First cut the eggplant crosswise into 1 inch thick rounds then cut the rounds into 1 inch wide sticks. Instructions preheat oven to 450 degrees f. Place the eggplant in a large bowl sprinkle with the salt and toss to combine. Morton kosher salt and tsp.

Using a sharp knife slice the eggplants very thinly into 1 8 inch thick slices. Step 3 in a small bowl combine bread crumbs romano cheese garlic parsley oregano salt and pepper. Diamond crystal or tsp. Arrange on the baking sheet in a single layer.