Crunchy Eggplant Strips
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These eggplant chips are a delicious finger food or party nibble and are flavoured with garlic, oregano and parmesan cheese.
1 eggplant, sliced into strips
2 tablespoons olive oil
30g fresh breadcrumbs
2 tablespoons freshly grated pecorino romano or parmesan cheese
1 clove garlic, finely chopped
2 sprigs fresh parsley, finely chopped
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
10 min › Cook:
25 min › Ready in:
Preheat oven to 200 degrees C.
Cut eggplant strips in half lengthwise and toss with olive oil.
In a medium bowl combine breadcrumbs, cheese, garlic, parsley, oregano, salt and pepper. Add eggplant strips and toss to coat. Lay coated strips on a baking tray, and sprinkle remaining breadcrumb mixture on top.
Bake for 25 minutes or until crispy.
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
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