Friday, October 17, 2014

A Great Snack for Children (That You Might Not Have Tried)

The garden gives up its final harvest, and I juggle two eggplants in my hands. My daughters ask for Eggplant Crisps to dip in marinara sauce.

It's so easy: You cut your eggplant into thin slices, soak them for a minute in whisked egg and milk, then press each side of the slice into your breading (1 cup Italian style breadcrumbs, 1/2 cup parmesan cheese, and a tablespoon of garlic powder).

Drizzle with olive oil (or spray the tops with oil). Bake these at 400 degrees until crisp and brown.

It's a great snack, and a good way to use up all the extra eggplant around here.

1 comment:

Carla said...

I do something similar with zucchini. Can't stand eggplant, so you won't find that at my house!