Baked Eggplant Parmigiana Chips

MAKES: 24

COOK TIME: 34 Min

Since eggplant is related to the potato, it's a natural step to make chips out of eggplant, too! But these are no ordinary chips...they're hot and bubbly and come complete with baked-on dip.

What You'll Need

3 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Italian-flavored bread crumbs
1 large eggplant, peeled and cut into -inch round slices
2 cups spaghetti sauce
1 cup (4 ounces) shredded mozzarella cheese

What to Do

Preheat the oven to 350 degree F. In a shallow dish, beat the eggs with the salt and pepper. Place the bread crumbs in another shallow dish. Line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.
Dip each slice of eggplant first in the egg mixture then in the bread crumbs, coating completely.
Place the slices on the cookie sheets in a single layer, then spray the tops with nonstick cooking spray. Bake for 15 minutes, then turn the slices over and bake for 15 more minutes.
Remove from the oven and place 1 tablespoon spaghetti sauce on each. Sprinkle evenly with the mozzarella cheese and return to the oven for 4 to 5 more minutes, or until the sauce is bubbly and the cheese has melted.