Sunday, July 10, 2011

Eggplant Crisps

I intended to make eggplant Parmesan, without the Parmesan (I'm dairy intolerant) (but don't ask me what I was going to call said dinner...).  

Obviously, from the title of my post, eggplant Parmesan without the Parmesan didn't happen because (mainly) we were eating these little babies right off the pan and it seemed like too much work to cook them again with the sauce.  

Seriously, these are GOOOD, like Lays potato you can't just eat one!  Served here with an Italian meat and veggie sauce.

  • 2 eggplants
  • 2 eggs + 2 Tbs water
  • 1 cup pork rinds, ground (the 1 cup is measured once the rinds are ground)
  1. Peel and slice eggplant.  Then, in a pan with a lip (to catch the dripping water), liberally salt both sides of the eggplant.  Let sit at least 15 minutes, but closer to an hour is better.  (I don't actually know if the liquid that comes out is "bitter" and needs to be released, but the end result is pretty tasty, so I went with the common thought process regarding eggplant.  Anyway, I digress.)
  2. Rinse salt from eggplant and pat dry.
  3. Preheat oven to 375 degrees.
  4. Beat together eggs and water.
  5. Pulverize pork rinds.
  6. Take a piece of eggplant, dip into egg mixture, shake off, dip into pork rind mixture.  Place on a baking sheet (I'd suggest some parchment paper here...otherwise, a few of them stick awful bad to the baking sheet.)
  7. When they are all breaded, place into the oven and cook between 30 and 40 minutes.  You want the outside to be crispy, but not burnt.
  8. Eat and enjoy.  Tender on the inside, crispy on the outside.  Yum! 

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