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Eggplant Parmesan Chips



  1. Wash eggplants well.
  2. In a small bowl, mix oregano, basil, thyme, rosemary, garlic powder, salt & pepper.
  3. Slice eggplants into 1/4″ round slices. Discard stem pieces.
  4. Brush both sides of each eggplant slice with olive oil.
  5. Place slices on Excalibur Dehydrator tray in single layer.
  6. Spread approximately 1 tsp of sauce evenly on each eggplant slice. Avoid the edges.
  7. Sprinkle a pinch of the seasoning mixture over each eggplant slice.
  8. Top each eggplant slice with parmesan cheese.
  9. Dehydrate at 125° F for 6-10 hours or until dry and crisp.