Eggplant (Aubergine) Croutons - cooking recipe

Ingredients

2 large Japanese eggplants
salt
1/4 cup olive oil
1/2 teaspoon paprika

Preparation

Preheat oven to 300 degrees.
Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
Combine oil and paprika in a small frying pan.
Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.