Eggplant Pesto Crisps by Ricky Mandle

Ingredients:

• 1 eggplant
• Organic Basil Pesto Genovese Add to cart
• Grated parmesan cheese
• Salt and pepper
• Olive oil

Preparation:

1. Preheat oven to 360ºF
2. Preferably using a mandolin, cut the eggplant into thin rounds about 1/5-inch-thick, with skin on.
3. Spread eggplant slices on paper towel and lightly salt. Wait 10 minutes and pat off any water.
4. Line a baking sheet with parchment paper or a silicone mat and grease lightly with olive oil.
5. Place the eggplant slices spread out on the baking sheet and paint with Basil Pesto Genovese.
6. Sprinkle on grated parmesan and season with freshly ground black pepper.
7. Roast in the oven for about 15 minutes until golden and crispy.
8. Remove from oven, sprinkle with salt and serve hot.