Eggplant (Aubergine) Pizza Chips
- 2 eggs
- 1 tablespoon water
- 14 teaspoon black pepper
- 1 14 cups Italian seasoned breadcrumbs
- 1 large eggplant, peeled and cut into 1/4 inch rounds
- nonstick cooking spray
- 2 cups light spaghetti sauce
- 4 ounces shredded part-skim mozzarella cheese
- Preheat oven to 350 degrees, in a shallow dish, beat the eggs with the water and the pepper, place the bread crumbs in another shallow dish, line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.
- Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely, place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray, bake for 15 minutes, then turn the slices over and spray the other side with the nonstick cooking spray; bake for 15 more minutes.
- Remove from the oven and place about 1 TBS spaghetti sauce on each, sprinkle evenly with mozarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.
eggs, water, black pepper, italian seasoned breadcrumbs, eggplant, nonstick cooking spray, light spaghetti sauce, mozzarella cheese
Taken from www.food.com/recipe/eggplant-aubergine-pizza-chips-98679 (may not work)