Eggplant Lasagna Chips & Dip
May 18, 2018
"found this on the Chew website."
- FOR EGGPLANT CHIPS
- FOR LASAGNA DIP
- Serving Size: 1 (1848.2 g)
- Calories 2094.2
- Total Fat - 131.7 g
- Saturated Fat - 65.2 g
- Cholesterol - 318.1 mg
- Sodium - 4844.4 mg
- Total Carbohydrate - 89.6 g
- Dietary Fiber - 36.6 g
- Sugars - 49.9 g
- Protein - 148.2 g
- Calcium - 4200.9 mg
- Iron - 5.5 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.8 mg
Preheat the oven to 250ºF. Line 2 baking sheets with silicone mats.
TO MAKE THE EGGPLANT CHIPS
Lay the eggplant in a single layer onto the prepared baking sheets.
Spray with the olive oil spray and sprinkle with sea salt.
Bake for 40 minutes, flipping halfway through until crisp.
Add the freshly grated parmesan cheese and bake for 10 additional minutes until melted. Remove from oven and let cool completely.
TO MAKE THE LASAGNA DIP
Increase the oven heat to 450ºF.
In medium cast iron pan add the olive oil and heat over medium high heat.
Add the sausage and cook until golden brown and cooked through, about 6 minutes.
Drain off any excess fat.
Add the onion and garlic and cook until translucent.
Add the marinara sauce, basil, and parsley and mix to combine.
Dollop with the ricotta and top with mozzarella cheese and parmesan.
Transfer to the oven and bake for 15-20 minutes until the top begins to brown and the mixture is bubbling.
Garnish with additional basil and parsley and serve with eggplant chips.
Tips & Variations
No special items needed.