Vegan Eggplant Parmesan Chips
Monsieur Doughboy Loves Eggplant Parmesan!
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.
- 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
- 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.
- 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.
- Lay slices onto dehydrator trays so they almost touch. Sprinkle on nutritional yeast like you would salt. It should not be too thick.
- 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.
- Dehydrate about 12 hours or until dry and crisp. Each batch will vary in time due to air conditions and individual dehydrators.
- Patience young Jedi....Give it time to work then enjoy the delicious flavor of Eggplant Parmesan in a low calorie snack.
- 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
|Serving size: 1 cup|
|Calories from Fat||0|
|% Daily Value *|
|Protein 4 g||8%|
|* 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.|