Mediterranean Roasted Eggplant Crisps (Printable)
Golden eggplant slices topped with crispy Parmesan and Mediterranean herbs for a savory snack or appetizer.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants (approximately 1.3 pounds), sliced into 1/4-inch rounds
→ Cheese
02 - 1 cup freshly grated Parmesan cheese (approximately 3.5 ounces)
→ Herbs & Seasonings
03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley or basil
11 - Lemon wedges
# How to Make It:
01 - Preheat your oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange the eggplant slices in a single layer on the prepared baking sheets.
03 - Brush both sides of each slice with olive oil and sprinkle evenly with salt, pepper, oregano, thyme, garlic powder, and smoked paprika.
04 - Roast in the oven for 20 minutes, flipping the slices halfway through, until the eggplant is golden and tender.
05 - Remove sheets from the oven. Sprinkle the grated Parmesan evenly over each eggplant slice.
06 - Return to the oven and bake for another 8–10 minutes, or until the Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3–5 minutes to allow the crisps to firm up slightly. Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert Advice:
01 -
- The way the Parmesan creates these incredible crispy edges that shatter when you bite them
- How something so elegant comes together with barely any active cooking time
02 -
- Cutting your eggplant too thick means they'll take forever to get tender
- Don't skip the flipping step or you'll end up with uneven cooking
03 -
- Flip under the broiler for 1 to 2 minutes after baking if you want extra crispy cheese edges
- Try Pecorino Romano if you love a sharper, saltier kick