Parmesan-Eggplant Crisps
Chilling the coated slices before baking makes the eggplant extra-crispy.
Recipe by Cooking Light June 1999
Chilling the coated slices before baking makes the eggplant extra-crispy.
This works really well with small eggplants, such as the white ones or japanese. I like it using the mayo as a base for the crumbs, but that makes a bigger mess than just using an egg wash. Also, I sub panko for the cracker crumbs & add pepper to the breading. 1-2 small eggplants make a good appetizer to nibble on while cooking dinner.