eggplant cheese crisps

Some gorgeous eggplant landed in my basket on a recent visit to market and Bleiler’s Produce Patch. I used a mix of eggplant to make this Roasted Eggplant Spread. It’s a go-to favorite of mine on a cheese plate for a quiet dinner at home or to bring to a friend’s home (when I can’t stand being in my home anymore. happens to the best of us.).

I had a few Japanese/Chinese style eggplants hanging out needing to be whipped into something tasty. In a perfect world I would have made this gluten-free and vegan but I used what was on hand. I could have tried a cornmeal and cheese blend for a gluten-free version. I’d like to play with a cornstarch or arrowroot alternative for the egg wash (thinking aloud). Anyway you slice it Dan loves these little bites and they will be a seasonal regular in our home.

It’s easy to make these and there are only 101 ways to use them.

• Serve them as is, just popping them into your mouth
• Serve with a dipping sauce (marinara, tzatziki, fresh pico de gallo, pesto, bruschetta style)
• Stack them with fresh and complimentary flavors (check out the pics on this page)
• Serve them in mini-buns with cheese and marinara sauce for a fun bite-sized sandwich
• Toss them on a salad with fresh mozzarella, basil, tomatoes and a creamy pesto dressing or a simple balsamic
• Okay, I have other things to get to today but you get the idea…

Eggplant Cheese Crisps

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

: phoebe's pure food

: vegetarian, healthy, eggplant, appetizer, dinner

Serves: 4

Ingredients

• ½ cup grated parmesan cheese
• 1 teaspoon Italian herb blend
• 12 ounces Chinese or Japanese eggplant, cut into ½ inch discs (long thin variety of eggplant)
• 1 egg, whisked
• 2 tablespoons extra virgin olive oil, coconut oil or ghee (clarified butter)

Instructions

1. Combine the cheese and herbs and spread on a shallow plate.
2. Working with one disc at a time, drip each piece into the egg wash. Run it along the edge of the egg wash bowl to remove excess egg.
3. Coat both sides in the cheese and herb mixture and set aside on a plate. Repeat with each disc until all are coated.
4. Bring the oil to medium heat in a sauce pan (I use cast iron). Do not over-crowd the pan. Cook the discs until they are golden on each side.
5. Best when served immediately.
   
6. NOTE: Based on the size of your eggplant you may need more or less cheese. Just add more cheese and herbs as needed.

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