Makes crunchy eggplant chips, perfect for a tasty nutritious snack.
Original recipe makes 4 servings
1 eggplant, sliced into strips
1/2 cup soft bread crumbs
1/8 cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
1/2 teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil
- Preheat oven to 400 degrees F (200 degrees C).
- Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
- In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
- Bake in preheated oven for 25 minutes, or until crispy.
Calories: 169 kcal
Carbohydrates: 19 g
Cholesterol: 4 mg
Fat: 8.9 g
Fiber: 4.4 g
Protein: 4.8 g
Sodium: 155 mg