Recipe-Eggplant Parmesan Chips

Ingredients:

2 Eggplants (medium to large)

1 cup Tomato Sauce

1 cup Parmesan Cheese, shredded or grated

1/2 tsp Dried Oregano

1/4 tsp Dried Basil

/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

Wash eggplants well.

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

Slice eggplants into 1/2cm round slices. Discard stem pieces.

Brush both sides of each eggplant slice with olive oil.

Place slices on Excalibur Dehydrator tray in single layer.

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

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

Top each eggplant slice with parmesan cheese.

Dehydrate at 52°C for 6-10 hours or until dry and crisp.