I can’t stop eating these! ***BUT they are way better if dipped in a non dairy milk and Panko crumbs!!
1 eggplant sliced very thinly (maybe 1/8” thin)
Italian seasoning
Salt
Directions:
Salt the thin slices and let them sweat an hour and then pat them dry with paper towels, removing some of the salt.
Preheat oven 400F.
Place slices on parchment lined baking sheets, sprinkling the pieces with the seasoning.
Bake until crisp and turning somewhat brown.
Mine usually take over 20 minutes-I remove the ones that cook faster, checking the others periodically etc
****Another way I like them even better is dipped in plant milk and then in Panko crumbs or breadcrumbs seasoned with Italian seasoning.
PS some like theirs with barbecue sauce. These are good alone or dipped in marinara or whatever.
For a different idea: eggplant pizza https://elavegan.com/wprm_print/24994
No comments:
Post a Comment