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.

Eggplant Parmesan Chips 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.

Notes

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

Leave a Comment

  • Reply
    gmax777
    August 3, 2013 at 11:27 am

    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.

  • Reply
    Jeff
    August 10, 2009 at 12:29 pm

    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.

    • Reply
      Deseree
      August 10, 2009 at 1:04 pm

      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!

  • Reply
    Kevin
    August 4, 2009 at 5:52 pm

    Those eggplant chips look nice and golden brown and good!

  • Reply
    Sheri
    August 4, 2009 at 11:50 am

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

  • Reply
    Jill
    August 4, 2009 at 11:40 am

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

  • Reply
    Cookie
    August 4, 2009 at 11:03 am

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

  • Reply
    Betsy
    August 4, 2009 at 10:44 am

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

  • Reply
    nina
    August 4, 2009 at 8:09 am

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

  • Reply
    Barbara
    August 4, 2009 at 7:46 am

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

  • Reply
    michelle
    August 4, 2009 at 4:13 am

    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!

  • Reply
    Meeta
    August 3, 2009 at 10:31 pm

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

  • Reply
    Rita
    August 3, 2009 at 8:32 pm

    OMG, I would love that!

  • Reply
    BAKING is my ZeN
    August 3, 2009 at 6:33 pm

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

  • Reply
    Jessie
    August 3, 2009 at 4:53 pm

    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.