Eggplant Parmesan Chips


  • Prep: 20 mins
  • Dehydrate: 6 hrs


2 Eggplants (approximately 20 oz each)

1 cup Tomato Sauce

1 cup Parmesan Cheese, shredded or grated

1/2 tsp Dried Oregano

1/4 tsp Dried Basil

1/4 tsp Dried Thyme

1/4 tsp Dried Rosemary

1/4 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

2 tbsp Olive Oil


1Wash eggplants well.

2In a small bowl, mix oregano, basil, thyme, rosemary, garlic powder, salt & pepper.

3Slice eggplants into 1/4" round slices. Discard stem pieces.

4Brush both sides of each eggplant slice with olive oil.

5Place slices on Excalibur Dehydrator tray in single layer.

6Spread approximately 1 tsp of sauce evenly on each eggplant slice. Avoid the edges.

7Sprinkle a pinch of the seasoning mixture over each eggplant slice.

8Top each eggplant slice with parmesan cheese.

9Dehydrate at 125° F for 6-10 hours or until dry and crisp.