Have you ever made eggplant chips? I don't think I have made them before. There probably is a recipe somewhere but I did not check.
Sarah and her dear children brought us some zucchini, summer squash, and a beautiful eggplant today. Immediately I knew what I wanted to do.
This is what I did:
Preheated the oven to 350 degrees F.
Took a rimmed baking pan and spread a little basil olive oil on the pan.
Cut the eggplant into quarter-inch coins. Placed the eggplant slices on the pan. Drizzled with a little more olive oil then sprinkled on some Montreal Steak Seasoning on top.
Baked for 20 minutes. Removed the pan from the oven and turned over the slices.
Baked another 25 minutes. Checked them but thought they needed some more heating.
Baked a final 20 minutes, then turned off the oven, leaving the chips in the oven to cool.
These taste amazing! They are nice and crispy. Of course, Dear One does not have any interest. No problem, all the more for me!
One note: the "crumbs" you see on the baking sheet under the eggplant chips are actually the remaining Tajin Classico that I used to make some Spicy Chips that I found on I Sing In The Kitchen blog. That mixed with the basil olive oil (I took some basil stems and put them in a small jar and covered with olive oil and let it sit for several weeks to infuse...nice flavor.) made a nice "underpinning" for the eggplant slices.