Parmesan Eggplant Chips

By Schuzelle  , , , , , ,   , , , , , ,   

October 28, 2016

Parmesan Eggplant Chips

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 servings


4-6 small eggplant/brinjals

1 egg

1 1/2 cups of shredded Parmesan

1 tsp of salt


1Preheat the oven to 200°C.

2Cut the eggplant into small rounds (can be about 0.5cm thick).

3Sprinkle with salt and leave a while.

4Beat the egg and drench each round in the egg.

5Place on a baking sheet.

6Add the Parmesan cheese to each round.

7Place in the oven for 15 Minutes or until crispy.



Nutrition Facts

Serving Size10 rounds
Calories148 calories per serving
Sodium533mg per serving
Protein13g per serving
Sugar1g per serving
Total Fat10g per serving
Total Carbohydrates2g per serving

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