Eggplant Parmesan Crisps

Eggplant Parmesan Crisps

Recipe provided by KitchenAid.

Serves: Makes 8–10 servings

Eggplant Parmesan Crisps:

  • French bread, torn into pieces
  • 2-1/2 oz fresh Parmesan cheese, cut into cubes
  • 1/4 cup fresh basil
  • 1 medium garlic clove
  • 2 eggs, lightly beaten
  • 1/4 tsp salt
  • 2 small white or purple eggplant (about 12 oz)
  • 1/4 cup all-purpose flour

Dipping Sauce:

  • 14.5-oz can diced tomatoes in sauce, undrained
  • 1/4 cup fresh basil
  • 1 Tbsp extra-virgin olive oil
  • 1/8–1/4 tsp crushed red pepper flakes, optional

Preparation:

Preheat oven to 375°F. Fit food processor with multipurpose blade. Add bread, Parmesan cheese, basil, and garlic. Process to form coarse crumbs. Place crumb mixture into shallow dish. Whisk eggs and salt in separate shallow dish. Place flour in third shallow dish.

Fit food processor with adjustable slicing blade. Using thick setting (5 or 6), slice eggplant. Dip eggplant slices first into flour, then into egg mixture and finally into crumb mixture to coat evenly. Place slices onto baking sheet that has been sprayed with vegetable oil cooking spray. Spray tops of coated eggplant with additional cooking spray. Bake 25–28 minutes or until golden brown and crisp, turning slices over after first 15 minutes.

Meanwhile for sauce, in food processor fitted with multipurpose blade, combine tomatoes, basil, olive oil, and pepper flakes, if desired. Process on LOW until almost smooth. Pour tomato mixture into small saucepan. Cook 10 minutes over medium-low heat to blend flavors. Serve hot eggplant slices with warm dipping sauce.

Print Recipe