Eggplant Parmesan Crisps and Some Tomato Towers


 Eggplant is typically breaded and fried in many dishes, as most of you already know; then it’s either stuffed with cheese or layered into sauces or casseroles.  Granted that’s all pretty good, but, with this dish you just use the parmesan cheese as you would the breadcrumbs.  I lightly salted the eggplant and drained it on paper towels, then blotted it dry before dipping it into the egg so the cheese would stick.  I sprinkled both sides of the eggplant slices with the parmesan and then baked them in a low temperature oven for about one half an hour, turning once after twenty minutes, which is when they began to turn golden brown.  The trick to this is having eggplant slices that are as dry as possible before dipping them in the egg.   After that, it’s all pretty easy.


Once your eggplant parmesan crisps are all crispy and golden brown you can let them cool on paper towels to crisp up further or you can use them to wrap up some ricotta filling and then bake as you would an eggplant rollatini, or you could use them in these tomato towers as I did (above).  It’s a good way to highlight the bounty of eggplant and tomato this time of year when searching for something slightly more unique and light than eggplant parmesan.   Raw tomato slices and basil leaves between the eggplant parmesan crisps round out this light and seasonal near-salad dish.  Feel free to toss some toasted pine nuts and garlic or basil oil at the end if you have it on hand.  I had some garlic-basil olive oil and it was phenomenal for finishing the tomato tower.

Eggplant Parmesan Crisps

  • 1 eggplant about four inches in diameter
  • 3 whole eggs at room temperature
  • 1 tablespoon sour cream
  • salt and pepper
  • three large garlic cloves, pressed (or very finely minced)
  • finely grated parmesan cheese
  • Garlic-basil oil
  • fresh herbs and cracked black pepper

Remove skin from eggplant on two sides and slice lengthwise into planks 1/8th of an inch thin and about four inches wide and tall.   Lightly salt the eggplant and drain on paper towels for ten minutes. Whisk together eggs, sour cream, garlic and a pinch of salt and pepper.  Blot the eggplant slices dry and dip into the egg mixture.  Leave them there to allow them to soak up some of the egg and garlic.   Preheat the oven to 250 degrees F and line baking sheet with parchment paper.  Take the eggplant slices out of the egg mixture and drop into the grated parmesan cheese to coat.   Place on prepared baking sheet in a single layer and bake in preheated oven for 30 minutes, or golden brown, turning over once halfway through baking.

Remove from oven and drizzle with garlic-basil oil.   Sprinkle with fresh herbs and cracked black pepper while warm, if desired.


Tomato towers with Eggplant Parmesan Crisps

  • tomato slices
  • eggplant parmesan crisps
  • basil leaves
  • garlic-basil oil
  • toasted pine nuts
  • cracked black pepper

Slice tomatoes to one-quarter of an inch.   Starting with the eggplant parmesan crisps, layer all ingredients: eggplant, tomato, basil leaves, repeat until desired serving size is reached.   Finish with garlic-basil oil.   Add toasted pine nuts and cracked black pepper if desired.

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18 Responses to Eggplant Parmesan Crisps and Some Tomato Towers

  1. I love eggplant parmesan and your version has me drooling, plus it’s so pretty to look at. I like that you’ve baked this instead of frying. Much healthier and I’m sure tastes better too!

  2. Ooooh crispy eggplant! I love it!

  3. oh my gosh this looks so fantastic! love it!

  4. WOW. That looks insanely good! I love eggplant.

  5. I am so lazy when it comes to eggplant. I always skip the salting step and then am disappointed.

  6. I love eggplant and I am always looking for new recipes! These towers look super delicious! :)

  7. Amazing!!!! I love your pictures and I want to eat this now…it look so good Kate!

  8. Joanne says:

    I much prefer my eggplant NOT deep fried in breadcrumbs. Your parmesan method sounds perfect!

  9. kyleen says:

    I love how tall and impressive these tomato towers are. And eggplant parmesan crisps are such a genius idea. Would this work with zucchini?

  10. Liz says:

    Wow, your crisps looks so delectable. I “might” even get my picky hubby to try them if used in your beautiful tomato towers! So lovely~

  11. CJ says:

    Love it, the tower thing is neat, great advice about drying the eggplant slices as much as possible prior to the egg bath…Happy Weekend :-)

  12. Anonymous says:

    A very nice creation, love the tower thing…crispy is the best, great advice about keeping the eggplant slices dry..Happy Weekend :-)

  13. Kim Bee says:

    My hubby would flip out over this one.

  14. Kate, this looks delicious!!!!! I love parmesan crisps and never thought to combine them with eggplant!

  15. Eggplant is probably one of my most favorite veggies, and so happy to see this delicious new recipe! What a great idea and I think my kids would fall in love with the crispiness of this veggie! Great looking appetizer for parties for sure. Love it!

  16. Im loving the idea of eggplant crisps but add cheese and BAM you have a whole new level of yum :)

    Choc Chip Uru

  17. Cakewhiz says:

    I can eat eggplants in any way possible. They just taste sooooo good! I adore how cute this tomato/ eggplant tower looks and will surely be making this as soon as i can 😀

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