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Eggplant Parmesan Chips


1 medium eggplant, cut into very thin rounds using a mandoline if possible


2 tablespoons olive oil

¼ cup freshly grated Parmesan Reggiano

¼ teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon dried oregano

½ teaspoon dried rosemary

1 teaspoon garlic powder

Freshly ground black pepper

Pinch of crushed red pepper flakes (optional)


  1. Preheat oven to 350°. Lay slices of eggplant on paper towels in a single layer. Season lightly with salt, then let sit for 10 minutes. Wipe slices with a paper towel to remove moisture and flip. Repeat salting, resting, and drying process once more.
  2. Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, basil, thyme, oregano, rosemary and garlic powder. Season with pepper and red pepper flakes and toss until slices are evenly coated.
  3. Arrange eggplant slices in a single layer, with no overlapping, on a large baking sheet.
  4. Bake until golden and crisp, 16 to 18 minutes.
  5. Wait until completely cooled to be stored in an airtight container.