These eggplant chips are a delicious finger food or party nibble and are flavoured with garlic, oregano and parmesan cheese.
They didn't turn out as crispy as I hoped but I think it would be impossible for this recipe to be anything but delicious. - 30 Jun 2011
After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTURE out (this is what makes it soggy) rinse off after an hour or two, and then pat dry, finish the recipe and the chips will be a whole lot crisper. Learned that when I made Moussaka the first time, and it works with tomatoes for tomato pie. This will make crisper zucchini chips as well. - 21 Aug 2012 (Review from Allrecipes USA and Canada)
I LOVE Eggplant and this was pretty bad. Sorry, but I don't know what else to say. I followed the recipe exactly as it was written, and still I'd have to say, pretty bland and the texture was unpleasant. - 27 Sep 2001 (Review from Allrecipes USA and Canada)