Most oven roasted veggies are delicious, but eggplant in particular is one I never quite enjoyed. Don’t get me wrong, I love using eggplant in many dishes, but never really liked it plain, mainly due to it’s texture. Now if you tell me they have a light crispy exterior to them and taste like fries, I’m sold! I already have a few baked crispy veggies in the archives, but these new Baked Crispy Eggplant Rounds have become very popular and deserved a post all to themselves.
After I developed my Portobello Mushroom Fries, I have my favorite method for coating/breading to give that great airy, crispy exterior we all love. If you dip them in some vegan ranch or chipotle aioli, they become the perfect afternoon snack, school lunch side, or appetizer. Combine them with my garlic basil vegan ricotta and some marinara for some healthy eggplant stacks. There’s really not much else to say about these other than MAKE THEM! These Baked Crispy Eggplant Rounds are being featured in a new recipe coming to the blog next week, so be sure to check back!