Grated Parmesan cheese and a spray of fresh basil-infused olive oil flavor these crispy, light baked zucchini and eggplant chips. These delicious little chips may be difficult to resist, but that's good since they are both very healthy and low in carbs! I was particularly eager to cultivate eggplants this year in our brand-new raised vegetable garden bed. Sincerely, I hadn't done much cooking with eggplant in the past. But all of that will change this year. I'll need to come up with a few more new recipes since my eggplant plants are overflowing with fruit. 
It is not a terrible thing to own. ARE AUBERGINE AND EGGPLANT THE SAME THING? Yes! The French term for eggplant is aubergine. Aubergine is sometimes referred as as eggplant in the US. DOES EGGPLANT NEED TO BE PEELED BEFORE USAGE? No. Frequently, it is not required. An aging eggplant usually develops hard and bitter skin. Peeling them at this stage is advised before slicing. You may skip peeling your eggplants if they are really fresh and have thin, fragile skin. Remove a little portion of the eggplant's tip and taste it to determine its maturity. If you think it's too bitter or gritty, peel it right away and continue with the dish as written. Why are the egg slices salted before roasting in the oven? A part of the internal water of the flesh has to be removed in order to make crisp eggplant chips. The flesh of the sliced eggplant may be rapidly dried with paper towels before continuing with the recipe since the moisture is drained from it after sitting for 30 minutes with a little sprinkling of coarse salt. 
WHY SHOULD EGGPLANT CHIPS BE MADE FROM WHICH EGGPLANTS? You are free to use whatever kind of eggplant that you have on hand or can purchase from a store. Since I only had Japanese eggplants in my yard, I decided to go with them. Using the finest tools, cut an eggplant: No matter what kind of eggplant you choose, make sure the slices are quite thin (around 14 mm) "thick), all of which are the same size. The likelihood that the chips will be crisp decreases with increasing chip thickness. If you are a skilled knife user, a chef's knife and cutting board are the right tools for the job. If you want a little extra assistance, a mandoline is a great instrument for slicing thin and even slices. You should always wear the finger guard for your own safety. HOW TO MAKE CRISP BAKED AUBERGINE (EGGPLANT) CHIPS Oven should be heated to 425 degrees. Using a sharp knife, slice the eggplant (aubergine) into 14-inch circles "heftiness. Place the slices on baking pans with oven racks and parchment paper coating in a single layer (for good heat circulation). To remove the moisture, sprinkle coarse salt evenly over each slice of eggplant and let away for 30 minutes. Olive oil and 4–5 basil leaves should be heated in a microwave-safe dish for 50–60 seconds on medium power. Give the oil and basil five to seven minutes to meld. Absorb the moisture that has accumulated on the eggplant slices with a paper towel. 
Each slice of eggplant is brushed with basil-infused olive oil on one side, then is sprinkled with salt, pepper, garlic powder, and Parmesan cheese. Then, flip the pans and roast the eggplant chips for a further 12 to 15 minutes, keeping a careful watch on them in the last few minutes to prevent burning. Bake the eggplant chips for 15 minutes total. After removing the baking sheets from the oven, give them a minute or two to cool before carefully removing the chips using a spatula. ROASTED EGGPLANT CHIPS STORAGE: For the optimum crispiness, I advise eating them within twenty-four hours after baking. Put them in a paper towel-lined brown paper bag. If you want to preserve them for a period of time more than 24 hours, put them in an airtight container at room temperature. You can store these baked eggplant snack chips in the fridge for up to 5 days. CAN OLIVE OIL BE INFUSED WITH OTHER HERBS? Sure! Use whatever fresh herbs that you like. Instead of boiling the oil, just reheat it in the microwave before adding the fresh herbs and steeping for 5 to 7 minutes. IS IT POSSIBLE TO INFUSE OLIVE OIL WITH HERBS ON THE STOVE? Yes. In a medium-sized saucepan, cook the oil and herbs for two to three minutes over medium heat. Remove from heat and let the oil and herbs to soak. 
IS IT POSSIBLE TO INFUSE FRESH HERBS INTO OTHER OILS? Yep! Make use of your creativity and imagination. Ingredients
- 2 medium Japanese eggplant or your favorite variety eggplant
- 1½ tablespoon salt you likely won't need all of it
- ¼ cup extra-virgin olive oil
- 4-5 fresh basil leaves
- 1½ teaspoon black pepper
- 1½ tablespoons garlic powder
Instructions
- Oven should be heated to 425 degrees.
- Slice the eggplants into 14-inch lengths on the bias (or round).
- On baking pans with racks and parchment paper, arrange the eggplant slices in a single layer.
- Each slice of eggplant should be covered with kosher salt. Give the slices' liquid at least twenty minutes to drain.
- Olive oil and fresh basil should be combined in a dish that can be microwaved while waiting.
- Using medium power, microwave the oil for two to three minutes, being careful not to overheat it.
- Basil leaves should be submerged in the oil after it has been taken out of the microwave for five minutes.
- Remove the moisture from the tops of the eggplant slices with paper towels.
- Equally coat each slice of eggplant with the basil-infused olive oil before seasoning with salt, pepper, and Parmesan cheese.
- The chips should be baked for 15 minutes in a preheated oven before being rotated and roasted for an additional 12 to 15 minutes while watching out that they don't burn.
- After removing the chips from the oven, let them two to three minutes to cool.
- Using a flexible spatula, remove the chips off the oven rack and let them cool fully.