Eggplant Parmesan Crisps
This week at IHCC, we are making any Ellie Krieger recipe for appetizers or small plate dishes - nibbles and noshes - suitable for sharing.
Ellie has a recipe called Zucchini Parmesan Crisps. But I don't feel like eating zucchini, so I replace zucchini with eggplant. They turn out pretty good! I also make her trail mix, which is so easy to put together with minimal prep time.
So here you go, the recipes for Eggplant Parmesan Crisps and Healthy Trail Mix - both are just so perfect for breakfast.
Recipe adapted from Ellie Krieger's Zucchini Parmesan Crisps.
2 medium eggplants
1 tablespoon vegetable oil
1/4 cup Parmesan cheese, grated
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
1. Preheat oven to 220°C. Lightly grease a baking dish.
2. Slice the eggplants into 1/4-inch thick rounds. In a medium bowl, toss eggplants with vegetable oil.
3. In a small bowl, combine Parmesan, bread crumbs, salt, and black pepper. Dip each eggplant round into the Parmesan-bread crumbs mixture, coating it evenly on both sides. Place them in a single layer on the prepared baking dish.
4. Bake the eggplant rounds until browned and crisp, about 25 to 30 minutes. Serve immediately.
Healthy Trail Mix
Recipe adapted from Ellie Krieger's High Energy Mix.
1/2 cup dried apricots, sliced
1/2 cup dried blackcurrant
1/2 cup dried cranberries
1/2 cup dried goji berries
1/2 cup walnuts
1/2 cup almonds
1/2 cup cashew nuts
Lightly toast the nuts. Set aside to cool to room temperature. Then, combine all ingredients and mix well. Keep in an airtight container.