You know how eggplant has been on sale for super cheap these past few weeks? We’re talking 99 cents per eggplant. I just can’t help myself when an unusual-to-me food is affordable, a gorgeous purple, and just asking to be taken home. (Apparently produce speaks to me.) 
Since I’m not crazy about eggplant in its tradition forms (lasagna, parmesan), I took a page from this recipe to try something new. It was absolutely delicious! Add in fresh tomatoes, some mozzarella slices, and you have a light, tasty dinner on your hands. 
In fact, the baked eggplant chips were so good, that I made them again the following week (99 cents, people) without the tomatoes and mozzarella. Rob and I literally just ate the chips with some barbecue grilled chicken. The only thing stopping me from buying it again was we ran out of breadcrumbs and garlic powder. A situation that will be remedied this coming week. 
It’s a short and sweet post today. Seriously, go make these! I know the recipe directions say to bake until golden brown, but if you’re like me (and my mom) then you might want to let them get a little burnt. Just a touch, and just on the edges. Crispy goodness. [amd-zlrecipe-recipe:13] RQ: What is your favorite way to cook eggplant?
I’m Brooke Selb, a Personal Trainer and Health Coach specializing in helping busy moms and moms to be to easily juggle mom life with family friendly recipes, and easy exercise routines to help you achieve your fitness goals that fit in with your already busy life with sound nutritional advice.
