Combine them with my garlic basil vegan ricotta and some marinara for some healthy eggplant stacks. If you dip them in some vegan ranch or chipotle aioli, they become the perfect afternoon snack, school lunch side, or appetizer. Now if you tell me they have a light crispy exterior to them and taste like fries, I’m sold! I already have a few baked crispy veggies in the archives, but these new Baked Crispy Eggplant Rounds have become very popular and deserved a post all to themselves.Īfter I developed my Portobello Mushroom Fries, I have my favorite method for coating/breading to give that great airy, crispy exterior we all love. Grill the slices for approximately 3 minutes per side until golden in color and tender. Generously brush each slice with olive oil on both sides, and sprinkle with salt. Slice the eggplants lengthwise into 1/4 inch (1 cm) thick slices.
Don’t get me wrong, I love using eggplant in many dishes, but never really liked it plain, mainly due to it’s texture. Heat a grill to medium high heat or alternatively preheat the oven to 400F (200C).
Most oven roasted veggies are delicious, but eggplant in particular is one I never quite enjoyed.
