• Monique Jephcote

EGGPLANT CHIPS

Updated: Apr 23, 2019


Ingredients:

- 2 medium eggplants, cut into 1cm strips

- 1 cup breadcrumbs or panko (gluten-free, if needed)

- 1/2 cup Parmesan cheese, grated

- 1 teaspoon oregano

- 3/4 teaspoon garlic powder

- 2 eggs

- Olive oil, for drizzling


Recipe:

Preheat the oven to 200 degrees. Lightly coat a baking sheet with oil and place on a tray.


Mix the breadcrumbs, parmesan, oregano, and garlic powder in a medium-sized bowl. In another bowl, whisk the two eggs with a small splash of water.


Dredge the eggplant strips first in the egg then in the breadcrumb mixture. If it starts to get too messy, I prefer to put the breadcrumbs, parmesan, oregano and garlic powder in a resealable bag (or freezer bag) and after dipping the eggplants in the egg mix, just place them straight into the bag and shake it around so the crumb/spice mixture attaches more to the egg covered eggplants!


Place the eggplants on the oiled baking sheet and drizzle with a little oil.


Place the eggplants in the oven and cook for 5-10 minutes. Turn the eggplant fries over and cook for another 4-5 minutes, or until they are crispy and brown.


Serve with some homemade aioli, or tzatziki or as a side to any meal!

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Monique Jephcote, 2020 l monique@theintuitivedietitian.com.au

Certified Intuitive Eating Counsellor, Dietitian & Personal Trainer

1a/12 Tierney Place Tweed Heads South 2486, NSW, AUSTRALIA

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