Eggplant Chips

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 150 kcal
Author Barbara


  • 5 japanese eggplants unpeeled
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons dried basil leaves
  • 1/2 teaspoon sea salt
  • 3/4 cup vegan parmesan cheese may substitute dairy parmesan


  1. Preheat oven to 375 degrees.  Grease baking pans or line with parchment paper.

  2. Slice eggplant into thin rounds and place in a mixing bowl.

  3. Drizzle with the olive oil.  Toss to coat evenly.

  4. Lay the eggplant rounds in a single layer on the baking pans.

  5. Sprinkle eggplant with garlic, basil leaves, salt and parmesan.

  6. Bake for 45 minutes until eggplant is tender and the parmesan is lightly browned.

  7. Cool slices in the pan for 5 minutes before transferring to a serving platter.

Recipe Notes

This recipe is adapted from Becky Latane.

Nutrition Facts
Eggplant Chips
Amount Per Serving
Calories 150 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 579mg 24%
Potassium 85mg 2%
Total Carbohydrates 2g 1%
Protein 7g 14%
Vitamin A 3.5%
Vitamin C 0.8%
Calcium 25.7%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.