Sunday, July 29, 2012

Crunchy Eggplant Crisps


Ingredients:

12 baby eggplant or 1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs
2 tbsp all purpose flour
2 tablespoons extra-virgin olive oil
olive oil spray

Directions:

Preheat oven to 375°F. Place a large baking sheet in oven during preheat.  Coat eggplant slices with beaten egg, then bread eggplant by placing the panko and flour in a ziplock bag and shaking until coated. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Spray liberally with olive oil spray before placing in oven. 

Bake 20 minutes, flip and bake another 10 minutes. You can cook a little longer if you like them crispier. Serve with marinara sauce for dipping.