Salted Eggplant Chips With Bruschetta Spread

• 3 eggplants, sliced into 1/4-inch rounds
• 1 1/2 teaspoons Diamond Crystal(R) Kosher Salt
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• Bruschetta Spread:
• 4 ounces cream cheese, softened
• 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 roma tomato, chopped
• 4 leaves basil, chopped
• Diamond Crystal(R) Kosher Salt, to taste
• Ground black pepper, to taste

1. Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
2. Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal(R) Kosher Salt and oregano, and drizzle with olive oil.
3. Bake until slices are browned and crisp, 13 to 15 minutes.
4. Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal(R) Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
5. Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

eggplants, crystal, oregano, olive oil, cream cheese, tomatoes, olive oil, garlic, roma tomato, basil, crystal, ground black pepper

Taken from www.allrecipes.com/recipe/239422/salted-eggplant-chips-with-bruschetta-spread/ (may not work)