I’m always on the hunt for ways to get more veggies into my boys’ diets! With Jacob’s allergies and mine, typical high-protein snacks like trail mix or oatmeal are not on our menu, so I love finding ways to turn veggies into fun snacks. These easy baked eggplant “chips” are a great snack for kiddos, easy to dip, and a great appetizer or side for adults, too!
Easy Baked Eggplant “Chips”
Ingredients
- 2 medium eggplants
- 1 cup bread crumbs
- 1 stick butter
- 1 tsp Italian seasoning
Instructions
- To prepare your eggplant, remove skin, slice into 1/2 inch disks, and lay on baking sheets. Sprinkle with salt and let the slices sit for about an hour. This will let all the bitter juice run out. After about an hour, rinse the slices with cold water and pat dry with a paper towel.
- Preheat your oven to 400 degrees F
- While the oven is preheating, melt 1 stick of butter in one bowl and add bread crumbs and Italian seasoning to another bowl
- Line two baking sheets with aluminum foil
- Dip each eggplant slice into the butter, and then into the breadcrumbs
- Place the slices in a single layer on the baking sheets
- Bake for 15 minutes, flip, and continue to bake for 7-10 additional minutes until golden brown
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