Parmesan Eggplant Chips

October 28, 2016

Ingredients

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.

8Enjoy!

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Serving Size10 rounds

Calories148 calories per serving

Sodium533mg per serving

Protein13g per serving

Sugar1g per serving

Total Fat10g per serving

Total Carbohydrates2g per serving