Chips & Crackers, Vegetables
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.