Eggplant Parmesan Chips Recipe

Name: Eggplant Parmesan Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 cup flour; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 2 eggs; 1 teaspoon italian seasoning; 1/2 - 1 cup freshly grated parmesan cheese; 1/4 - 1/2 cup plain breadcrumbs; oil (for frying); marinara sauce (optional)

Servings: persons

1
Preheat about 2 inches of oil in a large pot over medium heat.
2
Cut off tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
3
Combine flour, salt and pepper in a resealable bag.
4
In a bowl, beat together eggs. Set aside.
5
On a plate mix together Italian seasoning, Parmesan cheese and breadcrumbs.
6
In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
7
Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
8
Sprinkle with more Parmesan cheese if desired. Serve hot.
9
To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, 1 cup flour, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Eggplant Parmesan Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions