I wanted to feed these to my nephew. He was really interested in them, & watched very carefully when we were flipping them while they baked.
Poor guy couldn't have any, though. Something about not having teeth & just starting on solid foods? I guess itsy bitsy babies aren't quite ready to eat eggplant chips. :-) When he is, I'm inviting him for dinner! I think he's going to eat like a champ.
While he finished trick-or-treating with his mom & dad, we had deconstructed eggplant parmesan.
We still have a few lingering tomatoes from our garden, so I loosely followed my recipe for Fresh Tomato Basil Soup to make the sauce:
Fresh Tomato Dipping Sauce
1 T minced garlic
1 T Italian seasoning
1/2 tsp onion powder
1 tsp sea salt
1 tsp black pepper
Quarter tomatoes and remove the white stem/core. Fill VitaMix/blender with tomatoes and process until smooth. There should be no skins or seeds visible at this point - they should be blended together with the juices. Transfer to a medium pot and heat over medium heat. Once the soup comes to a low simmer, add minced garlic, Italian seasoning, onion powder, salt and pepper. Let cook on medium low for 15-20 minutes to allow flavors to develop, stirring occasionally. Ladle into bowls and serve!
The star of the dinner was the eggplant, though. It crisped up nicely in the oven, making it easy to dip into the sauce. We sprinkled vegan parmesan cheese over the top to complete the eggplant parmesan taste.
1 large eggplant
Preheat oven to 400*F. Slice eggplant as thinly as possible. Lay slices on a towel & sprinkle with sea salt. Allow to sit for 10-15 minutes to sweat out any excess liquid. Pat dry with towel. On several baking sheets sprayed with cooking spray, place slices in single layers. Bake for 8 minutes, flip, and bake another 8 minutes. Flip again and bake until crisp, checking often to prevent burning.