Eggplant Parmesan Chips

Eggplant Parmesan Chips

Eggplant Parmesan is a staple at just about every neighborhood Italian restaurant. And for good reason. It is crispy, cheesy and even though it is fried, you feel it’s a least a little healthy because anything with the word eggplant in it has to be.  Right? At least that is what I was telling myself while I was devouring these Eggplant Parmesan chips. Just think of it as all the crispy goodness of traditional Eggplant Parmesan, only in bite size snack form.

Traditional Eggplant Parmesan is loaded with tomato sauce and mozzarella cheese. While it is no secret that I have a crazy obsession with mozzarella, whenever I order Eggplant Parmesan, my favorite part has always been the crunchy eggplant sandwiched between. I find myself scraping off the other stuff just so I can enjoy the crunchy goodness.  It is because of this that I thought that if I could just deconstruct the original recipe, and cut the eggplant into thinner, smaller slices, I might have a great snack on my hands. It fries up quickly, is crunchy, salty and as I recently found out, guests can’t keep their hands off of it.

The Recipe

  • Serves 4
  • Prep time:
  • Cook time:

Ingredients:

  • 1 medium eggplant
  • 1 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 eggs
  • 1/2 -1 cup freshly grated Parmesan cheese
  • 1/4-1/2 cup plan breadcrumbs
  • oil for frying

Instructions:

  1. Preheat about 2 inches of oil in a large pot over medium heat.
  2. Cut of tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
  3. Combine flour, salt and pepper in a resealable bag.
  4. In a bowl, beat together eggs. Set aside.
  5. On a plate mix together Parmesan cheese and breadcrumbs.
  6. In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
  7. Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
  8. Sprinkle with more Parmesan cheese if desired. Serve hot.

To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce. Enjoy!

  • http://simplyscrumptiousfoodie.com Jessie

    uh oh another one with an addiction to mozzarella cheese! I have to admit it is one of my favorite cheeses. I love the crispy crust on the outside as well, these would be gone instantly at a party.

  • http://bakingismyzen.blogspot.com BAKING is my ZeN

    Des, why didn’t I think of this! This makes a great appetizer for dinner parties. THANKS! :)

  • http://www.pinkbites.com Rita

    OMG, I would love that!

  • http://whatsforlunchhoney.blogspot.com/ Meeta

    i love egglplant and i love cheesy batters! so this = huge hearts for me!

  • http://heylovedc.tumblr.com michelle

    Um… I think I like any veggie that is fried – recent fave is green been “fries”. I’ve been trying to find a good recipe for eggplant that might actually make me like it, and this could be it!

  • Barbara

    Sooooo instead of frying why not bake this deliciousness?? Then it would be guilt free.

  • http://www.my-easy-cooking.com nina

    We are on the same wave length with crumbed food!! I think I will try the eggplant next!!

  • http://tortatebukura.wordpress.com/ Betsy

    Nothing beats fried eggplant; it’s one of my favorite foods. If you want it to be even more crispy, try panko bread crumbs.

  • http://workout-then-cook.blogspot.com Cookie

    I bet these would be great dipped in warm Marinara sauce!

  • http://jilliciousdiscoveries.blogspot.com Jill

    YUM! These look so delicious! I NEED to try these ASAP! :)

  • Sheri

    Yum!
    Also works with yellow and/or green squash!
    Fried is great- oven baked not to shabby

  • http://closetcooking.blogspot.com Kevin

    Those eggplant chips look nice and golden brown and good!

  • http://brewing.jmcaulay.com Jeff

    Des, how do you choose your eggplant? We avoid it because the few times we’ve tried to cook it at home it’s been incredibly bitter. I have no idea if that’s a cooking problem or an eggplant choosing problem.

  • http://www.lifesambrosia.com Deseree

    Hey Jeff, I like to pick eggplants that are shiny, and firm with no soft spots. Soft spots on eggplants often mean that it will be bitter. The skin has also been known to be a bit bitter, but in this recipe you remove it so that helps with some of the bitterness. If you are still unsure about the bitterness, you can place the sliced eggplant in a colander and sprinkle it liberally with salt, place some plates on top and let drain for an hour or so. Then you can rinse it with cold water and pat dry. Hope this helps!

  • gmax777

    I did the recipe as listed with just 2 little changes. I used a Greek seasoning mix I have before rolling in flour and used panko instead of bread crumbs (which I did not have handy). Excellent!
    I like “cookies” suggestion of a marinara sauce to dip. My wife informed me we WILL be having this again.

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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