Eggplant Parmesan Chips
Ingredients:
2 Eggplants (medium to large)
1 cup Tomato Sauce
1 cup Parmesan Cheese, shredded or grated
1/2 tsp Dried Oregano
1/4 tsp Dried Basil
/4 tsp Dried Thyme
1/4 tsp Dried Rosemary
1/4 tsp Garlic Powder
1 pinch Salt
1 pinch Black Pepper
2 tbsp Olive Oil
Directions:
Wash eggplants well.
In a small bowl, mix oregano, basil, thyme, rosemary, garlic powder, salt & pepper.
Slice eggplants into 1/2cm round slices. Discard stem pieces.
Brush both sides of each eggplant slice with olive oil.
Place slices on Excalibur Dehydrator tray in single layer.
Spread approximately 1 tsp of sauce evenly on each eggplant slice. Avoid the edges.
Sprinkle a pinch of the seasoning mixture over each eggplant slice.
Top each eggplant slice with parmesan cheese.
Dehydrate at 52°C for 6-10 hours or until dry and crisp.
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