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.
To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce. Enjoy!
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Disclosure: This post is sponsored by Baskin-Robbins in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own. Did you know that July is National Ice Cream Month? I know there are lots of food holidays out there, but National Ice Cream Month is something I think […]
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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