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.
Eggplant Parmesan ChipsPrint Recipe
- 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
Preheat about 2 inches of oil in a large pot over medium heat.
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.
Combine flour, salt and pepper in a resealable bag.
In a bowl, beat together eggs. Set aside.
On a plate mix together Parmesan cheese and breadcrumbs.
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.
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.
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!