Vegan Eggplant Parmesan Chips

These were baked a little too long and are dark but still yummy.
These were baked a little too long and are dark but still yummy.

Monsieur Doughboy Loves Eggplant Parmesan!

5 stars from 5 ratings of Eggplant Parmesan Chips

Eggplant provides a concentrated dose of vitamins and minerals such as manganese, Vitamin K, Vitamin B6, copper and Vitamins K and B6. It is high in fiber while being low in calories. Eggplant is in the nightshade family, cousin to tomatoes, sweet potatoes and white potatoes.

Eggplant contains phytonutrients and nasunin which is a "brain food", protecting cell membranes from free radical damage. Eggplant is high in antioxidants and studies show that cholesterol was reduced when animals were given eggplant juice. I abhor animal testing but will save that rant for another time.

In addition to all of the above positives, eggplant is delicious. A beloved favorite is eggplant Parmesan which I personally love, adore and crave. Since I am eating a primarily raw and vegan diet, this scrumptious dish was a thing of the past. But desperate inspiration struck and I created this recipe using eggplant and my dehydrator. It is one of the most delicious things I have ever munched on. I know you will enjoy it as much as my family does.

Monsieur Attitude!

Fine. It is all mine then!
Fine. It is all mine then!

Cook Time

Prep time: 15 min
Cook time: 12 hours
Ready in: 12 hours 15 min
Yields: About 3 cups
I found tomato paste already seasoned!
I found tomato paste already seasoned! | Source

Ingredients

  • 1-2 large Eggplants, washed and sliced 1/4 inch thick
  • Cooking Spray
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tbl Nutritional Yeast
  • 1 8oz can Tomato Paste OR Sauce

Preparation

Plain
Plain | Source
Rubbed with sauce
Rubbed with sauce | Source
Ready for the dehydrator
Ready for the dehydrator | Source
Close up of this beautiful food.
Close up of this beautiful food. | Source

Getting Ready

  1. Cut the eggplant into slices about 1/4 inch thick. Place in large bowl and coat with cooking spray. Use hands to toss eggplant, ensuring every slice is covered.
  2. Mix tomato paste, basil, garlic and onion powders in a small bowl. Pour it into the eggplant bowl and mix with hands until every slice is covered with a thin layer of tomato paste mixture. Yes, this is messy but fun.
  3. Lay slices onto dehydrator trays so they almost touch. Sprinkle on nutritional yeast like you would salt. It should not be too thick.
  4. Dehydrate for about 2 hours, then turn eggplant slices. Sprinkle this side with nutritional yeast also. Lightly coat with cooking spray if yeast will not stick.
  5. Dehydrate about 12 hours or until dry and crisp. Each batch will vary in time due to air conditions and individual dehydrators.
  6. Patience young Jedi....Give it time to work then enjoy the delicious flavor of Eggplant Parmesan in a low calorie snack.

Helpful Hints

  • The eggplant slices are easy to handle. Dip fingers into the tomato sauce mixture and rub it all over the eggplant. Coat both sides well but thinly.
  • Work quickly. Eggplant will absorb the sauce and become limp if it is left on too long before being placed in the dehydrator.
  • I found tomato paste already seasoned with basil, garlic and oregano. I still added garlic and onion powder since we like a lot of flavor.
  • The eggplant may be laid out on a counter or cutting board and sprayed with the cooking spray. It makes things faster.
  • Tomato paste is strong, use sparingly. Tomato sauce may be substituted but will make the eggplant wetter. Increase drying time if using tomato sauce.

Monsieur Loves Parmesan

Nutrition Facts
Serving size: 1 cup
Calories 75
Calories from Fat0
% Daily Value *
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mama Mia! These Are Delicious!

I told you to keep an open mind Monsieur-and you are NOT Italian by the way.
I told you to keep an open mind Monsieur-and you are NOT Italian by the way.

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Comments 42 comments

mollymeadows profile image

mollymeadows 4 years ago from The Shire

Hyph, you're very inventive, and these look good! Monseiur Doughboy seems to agree, since he did a faceplant into your Parmesan and is mooching your chips!

You're chipping away at my Elvis-inspired diet, Hyph!


femmeflashpoint 4 years ago

Hyph,

Doughboy needs a bath, and your chips look great!!

I love eggplant, in the oven, on the grill, or in the pan. But, you're the first I've come across who has suggested making chips out of it. :)

Great idea!

femme


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

mollymeadows, that Doughboy is so funny. He is a great kitchen friend. This is the first batch I have made and already know I will do a few things different next time. I will edit the Hub when I do. Come on over the the vegan side!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

femmeflashpoint, how are you? Yes, Monsieur dives in face first. He is a greedy little guy. I love eggplant also and that is why I created the recipe. It came out well I thought. Thanks for dropping by. I hope you give these a try.


Frank Atanacio profile image

Frank Atanacio 4 years ago from Shelton

gave you another 5stars and I plan to follow this one to the letter


aviannovice profile image

aviannovice 4 years ago from Stillwater, OK

Sounds great, thanks!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Ah little pupil Frank Atanacio, you have reached Padawan status!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

aviannovice, I was pleased how they came out. This was an original recipe from my mind which is always a scary thing. laugh


healthylife2 profile image

healthylife2 4 years ago from Connecticut, USA

You really do have the best recipes! I just need to invest in a dehydrator. I hope it's not too expensive.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

healthylife2, look at thrift stores. That is whee I found mine. Thanks for the lovely compliment. I appreciate very much.


always exploring profile image

always exploring 4 years ago from Southern Illinois

I tried frying eggplant and didn't like it, maybe i will like this. Does the lower temp. oven still act as a dehydrator? Thank you Hyphen. I hope to try doing this...


lilyfly profile image

lilyfly 4 years ago from Wasilla, Alaska

I hope it works for zuchinni Still looking for full time work... love yaz, lily


teaches12345 profile image

teaches12345 4 years ago

Loved this! I loved the zuchinni idea and this will also help to make eggplant more appealing to my family.


Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

Thank you for this recipe


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello always exploring. I love eggplant so mail me yours. laugh You may not even like these because they still taste like eggplant. Yes, the oven can be used for these. You may wish to crack the door so moisture can escape. Thanks so much friend. Hyphen

Hello Lily. It would work for zucchini. I have a recipe Hub for zucchini. The salt and vinegar is delicious. Work? I don't have time to work! Seriously. My days fly by. Love, Hy.

teaches12345, that is my goal. People automatically think healthful foods are not good but they can be delicious. I am working on a cauliflower recipe now. WhooHoo

Mhatter99, it is my pleasure. Thank you.


Vinaya Ghimire profile image

Vinaya Ghimire 4 years ago from Nepal

We make this dish, but in a slight variation. Thanks for sharing.


marcoujor profile image

marcoujor 4 years ago from Jeffersonville PA

Oh wow, all this time I thought Monsieur and I were related... he is "not" Italian...?? Hyph, you are giving this lad a hard way to go... but he is still smilin...!

I am as well because Linc is on his way to get me a hydrator. I LOVE eggplant and this was "the icing on the cheese danish" (virtually speaking, of course...!)

Voted UP & UABI... and 5-star (but, of course, Monsieur!) Hugs, mar


suzettenaples profile image

suzettenaples 4 years ago from Taos, NM

Hyphen: These look sooooo good! I bet they are to die for. I love eggplant parmesan! It is one of the few ways I can eat eggplant as I usually don't like it any other way. But, these eggplant parmesan chips done in the hydrator look absolute delicious. Thanks so much for the recipe - I mean Monseur Doughboy's recipe. Another great recipe hub from you, Hyphen!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Mar, that little fat guy is any nationality that will allow him to eat! Monsieur thanks you for your support and says he is indeed given a hard time by the master chef. But he will be one soon and the tables will turn. We thank you for the votes and know you will enjoy your dehydrator as much as we do ours. Ooh-la-la, Monsieur just blew you a kiss.


mckbirdbks profile image

mckbirdbks 4 years ago from Emerald Wells, Just off the crossroads,Texas

With attributes such as, 'phytonutrients and nasunin which is a "brain food", eggplant darn well better be brain food. Your dehydrator must be working 24 hours a day. How long will these keep? any idea?


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

mckbirdbks, properly dehydrated and sealed in air-proof bags, these have a 30 year shelf life. Yep, I said 30 years. Cool, huh?


thelyricwriter profile image

thelyricwriter 4 years ago from West Virginia

Up, useful, awesome, and 5 stars from me Hyp. I never knew eggplant was so good for you. I have never tried it before, but I am interested. I need more fiber in my diet so I mau have to try this. Plus, they look great =) Another great job Hyp! Have a great weekend.


mckbirdbks profile image

mckbirdbks 4 years ago from Emerald Wells, Just off the crossroads,Texas

Thanks Hyphen.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

thelyricwriter, thanks for the votes. I love eggplant and wish everyone who doesn't would send theirs to me. Try it, you will probably like it especially if you like squashes. Thanks, Hyph.


Faith Reaper profile image

Faith Reaper 4 years ago from southern USA

These look very delicious and I am sure they are. Thanks for sharing the recipe! In His Love, Faith Reaper


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Thank you Faith Reaper. I appreciate you taking time to drop by.


MartieCoetser profile image

MartieCoetser 4 years ago from South Africa

Hyphenbird, that looks absolutely delicious. I am definitely going to try your recipe. Yummy! (1:00am down here, otherwise I would have been already on my way to the shop to get the ingredients.)

Voted up, informative and delicious Vegan Eggplant recipe :)


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello Martie. I invented this recipe because I was craving Eggplant Parmesan. Now I can eat it and be healthy too. I hope you try it when the timing is better. IT turned out well. Thanks for coming by. It is always nice to see you.


barbergirl28 profile image

barbergirl28 4 years ago from Hemet, Ca

I haven't tried eggplant ever but I keep seeing all these recipes for it and I am going to try it soon. I will say I am a little intimidated but this sounds like a quick and easy recipe, and another excuse to use my dehydrator.

I do have to ask a couple of questions - what is nutritional yeast? And how long do these stay fresh for?


vwriter profile image

vwriter 4 years ago from US

I've been wondering what I could do with this lone egg plant I have on the counter. This recipe looks great. I'm going to have to take a look at your zucchini chips recipe as well. Thanks for the recipe.


DzyMsLizzy profile image

DzyMsLizzy 4 years ago from Oakley, CA

Hmm...I did not know eggplant could be eaten raw. Doesn't the dehydration process 'cook' it a little bit, because heat is used?

I don't own a dehydrator, and the last time I looked at one, it was way out of my budget range. (Over $100.)

We have eggplant in our garden, but (unfortunately) my husband prefers it fried, dipped in egg and breadcrumbs. And, uh-oh--vitamin K? I guess he's not supposed to eat it at all, then...as the docs have him on Coumadin.... ... :-(

Oh, well, that is supposed to be temporary. I wonder, can you dehydrated in a regular oven??


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

We also love eggplant and are using it in many different ways. We don't have a dehydrator so cannot follow your recipe, but I'll bet that it is delicious!


moonlake profile image

moonlake 4 years ago from America

They look very good. Something I would like. Voted Up.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

barbergirl28, you look amazing! All that hard work certainly paid off. Properly dehydrated, sealed and stored these will have a 30 year shelf life. Isn't that remarkable?! Nutritional yeast is an inactive yeast that contains B-12. It has a nutty, cheesy flavor. You should be able to get it easily. Thanks for dropping by. It is so great to see you.

Thanks vwriter. As much as I love these, the zucchini is still my favorite and the salt and balsamic vinegar is addictive. I do thank you for your visit.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi DzyMsLizzy. This can be dehydrated in a low temp oven. Keep it as low as possible. The dehydrator temperature is so low that the enzymes are not destroyed but the moisture is removed. Have your husband check with the doctor about eating any dark greens or other food rich in vitamin K. I have a friend on that thinner and she has some occasionally without complications. It is wise to be safe. Thank you for the great comments and the visit.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Peggy W, you can us an oven set at the lowest temperature. Crack the door to allow moisture to escape. I think you will like this. We love it. I appreciate your visit. Thank you.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

moonlake, they turned out well. This healthy snack is full of flavor. Thanks for stopping by.


mpropp profile image

mpropp 4 years ago from Minnesota

Thanks for the great recipe! I'm not a very talented chef, but I do love using my dehydrator. And I have a bounty of eggplant to use from my garden. I hadn't ever thought about making them into chips. This will be delicious.

One question however, is the nutritional yeast a required part of the recipe? Would it work without this ingredient?


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Mpropp you can leave it off or substitute parmesan. I used it to add a cheesy flavor. Thanks for the visit and question.


hazelwood4 profile image

hazelwood4 4 years ago from Owensboro, Kentucky

Hyphenbird, these eggplant Parmesan chips look awesome. I am trying to convince my wife to purchase a dehydrator, maybe if she sees how awesome these chips look we will get one.:)


Sharyn's Slant profile image

Sharyn's Slant 4 years ago from Northeast Ohio USA

Wow Brenda, these look great. I was just talking to my sister and I mentioned that I do not like eggplant. But I think I would like these chips. Especially because I believe the reason I don't usually like it is a "texture" thing. I will pass this along to my sister as well since I know she has extra egg plant right now. Thanks!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

hazelwood4, I hope you are successful. Our dehydrator gets a lot of use. This idea just came to me and it is so good. One can use real Parmesan if desired, but of course since I am vegan so I couldn't. Happy eating to you!

Sharyn's Slant, I know what you mean about texture. I am like that also. I cannot eat jello or drink Gatorade because of texture. Let me know if your sister tries the recipe and how she liked it. Thanks so much.

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