Fun to make and fun to eat.
1 large eggplant, peeled and sliced into ½ inch batons
1½ cups milk
1 cup polenta
Preheat oven to 180°C.
Line a baking sheet with baking paper and spray with a little canola oil.
Place eggplant pieces in a large bowl and cover with milk. Soak for about an hour.
Place polenta into a shallow dish. Shake off excess milk from a few eggplant pieces and coat in polenta.
Transfer coated pieces to prepared baking tray. Repeat with remaining eggplant pieces.
Place tray in preheated oven and bake for about 15-25 minutes or until golden. Turn chips once during cooking.
Serve with tomato sauce or ketchup.