Recipe

Ats Crispy Eggplant Appetizer Recipe

Add Step-by-Step Photos	Lunchboxer / All my dishes 2 months, 2 weeks ago My parents experimented with this one day and voila! I decided Ithat I actually liked eggplant made this way. They almost turned out like crackers, but they're actually veggies! Prep:20m Cook:15m Servings:6	Lunchboxer
	easy to make crunchy veggie in a whole new way

Does this look good? Yeah! / Nope

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Ingredients

1 large eggplant

The following ingredients are to be adjusted as you find what works for you:

1-1/2 cups flour

dash or two of salt & pepper

1 tsp. italian spice blend

olive oil

Caesar or ranch salad dressing

Directions

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.

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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