Eggplant Chips Recipe
Lightly Breaded & Fried, Pomodoro, Parmesan
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Ingredients
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Eggplant Chips
Pomodoro Sauce
Method
Preparing Eggplant Chips
- 1
Slice the Eggplant
Begin by slicing the eggplant into thin rounds, about 1/4 inch thick. Lay the slices on a clean kitchen towel and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture.
- 2
- 3
Bread the Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove the salt and moisture. Pat them dry with paper towels. Coat each slice in flour, dip in the beaten eggs, and then coat with breadcrumbs. Repeat until all slices are breaded.
- 4
Fry the Chips
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add breaded eggplant slices in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
Making Pomodoro Sauce
- 5
- 6
Add Tomatoes and Season
Add the canned crushed tomatoes to the saucepan. Stir in salt and black pepper. Let the sauce simmer for 15 minutes to thicken.
- 7
Finish with Basil
Stir in fresh basil leaves and let the sauce simmer for an additional 5 minutes. Remove from heat and set aside.
Serving
- 8
Plate and Serve
Serve the eggplant chips hot, sprinkled with grated Parmesan cheese, alongside the pomodoro sauce for dipping.