Ats Crispy Eggplant Appetizer
From lunchboxer 15 years agoIngredients
- 1 large eggplant shopping list
- The following ingredients are to be adjusted as you find what works for you: shopping list
- 1-1/2 cups flour shopping list
- dash or two of salt & pepper shopping list
- 1 tsp. italian spice blend shopping list
- olive oil shopping list
- Caesar or ranch salad dressing shopping list
How to make it
- Peel eggplant, cut into quarters vertically and slice into very thin strips (about 1/8")
- Mix flour, salt & spices in a flat bowl
- Pour 1/4 olive oil in a 1-cup measuring cup. Coat lightly each eggplant piece with a pastry brush.
- Immediately dip oiled eggplant into flour mixture, coating on all sides.
- Place all eggplant pieces on baking sheet (pizza pan works) and bake in medium-hot oven at around 375-400 degrees-- if your oven runs hot, then lower the temp so they don't burn.
- BE SURE TO STAY WITH THIS--DON'T LEAVE IT ALONE!
- Every couple of minutes, turn the pieces, doing each side at least twice so they cook evenly without burning. Bake until they come out toasty & crispy` on both sides.
- Serve with Caesar or ranch salad dressing to dip.
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