Are you looking for a savory accompaniment to your next tea party? Behold the versatile power of eggplant! Enjoy these delicious crisps as-is, serve them alongside a marinara or pesto dipping sauce, or turn them into canapés by layering on mozzarella, basil, and halved cherry tomatoes. Be sure to make extra as they’re going to be a big hit.
Recipe from Phoebe’s Pure Food
Ingredients:
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian herb blend
- 12 ounces Chinese or Japanese eggplant (long thin variety), cut into 1/2-inch discs
- 1 egg, whisked
- 2 tablespoons extra virgin olive oil, coconut oil, or ghee (clarified butter)
Directions :
- Combine the cheese with the herbs and spread on a shallow plate.
- Working with one eggplant disc at a time, dip each piece into the whisked egg. Run it along the edge of the dish to remove excess egg.
- Coat both sides in the cheese and herb mixture and set aside on a plate. Repeat with each disc until all are coated.
- Bring the oil to medium heat in a sauce pan. Cook the discs until they are golden on each side. Do not over-crowd the pan.
- Best when served immediately.
NOTE: Based on the size of your eggplant you may need more or less cheese. Just add more cheese and herbs as needed.
