Eggplant Parmesan Chips

Directions

1. 1
   Preheat about 2 inches of oil in a large pot over medium heat.
2. 2
   Cut off tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
3. 3
   Combine flour, salt and pepper in a resealable bag.
4. 4
   In a bowl, beat together eggs. Set aside.
5. 5
   On a plate mix together Italian seasoning, Parmesan cheese and breadcrumbs.
6. 6
   In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
7. 7
   Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
8. 8
   Sprinkle with more Parmesan cheese if desired. Serve hot.
9. 9
   To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce.