Eggplant Cheese Crisps
Prep time
Cook time
Total time
: vegetarian, healthy, eggplant, appetizer, dinner
Serves: 4
  • ½ cup grated parmesan cheese
  • 1 teaspoon Italian herb blend
  • 12 ounces Chinese or Japanese eggplant, cut into ½ inch discs (long thin variety of eggplant)
  • 1 egg, whisked
  • 2 tablespoons extra virgin olive oil, coconut oil or ghee (clarified butter)
  1. Combine the cheese and herbs and spread on a shallow plate.
  2. Working with one disc at a time, drip each piece into the egg wash. Run it along the edge of the egg wash bowl to remove excess egg.
  3. Coat both sides in the cheese and herb mixture and set aside on a plate. Repeat with each disc until all are coated.
  4. Bring the oil to medium heat in a sauce pan (I use cast iron). Do not over-crowd the pan. Cook the discs until they are golden on each side.
  5. Best when served immediately.
  6. NOTE: Based on the size of your eggplant you may need more or less cheese. Just add more cheese and herbs as needed.
Recipe by phoebe's pure food at