Snacking … Sorted!
1 medium aubergine
2 tbsp extra-virgin olive oil
25g grated parmesan
1 tsp Italian seasoning
1 tsp garlic powder
Sea salt + freshly ground black pepper
Preheat the oven to 180°C. Cut the aubergine into very thin rounds – on a mandoline, if possible. Spread out the slices on paper towels in an even layer. Season lightly with salt, then let sit for 10 mins. Wipe any visible moisture off the slices with a paper towel and flip. Repeat salting, resting, and drying process once more. Transfer the aubergine slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until the slices are evenly coated.
Arrange the slices in an even layer on a large baking sheet, making sure they don’t overlap. Bake until golden and crisp – about 16 to 18 mins. Leave to cool.