I have to share this. I was roasting some eggplant for dinner last night and I came up with something simultaneously unexpected and delicious. I cubed the eggplant, salted liberally, and placed on a baking sheet into a 350 deg F oven. My procedure was the same as it always is, but with one exception. I sliced the eggplant more thinly than I typically do. I let it cook for about 35 minutes, but when it came out the slices were much more shriveled than they normally are. Many of the thinner slices were in fact down to potato chip size and crispness. You know how eggplant develops a wonderful, complex, sweet flavor as it cooks? These eggplant chips had all that sweetness, plus some delectable saltiness, along with a satisfying crunch.
Did you use any oil?
I LOVE eggplant and this recipe sounds great. . .simple and tasty!
Thanks for sharing 