Mediterranean Roasted Eggplant Crisps (Printable Version)

Crispy golden eggplant slices with savory Parmesan and herbs, ideal for a light Mediterranean snack or starter.

# What You 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 for serving

# How to Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place eggplant slices in a single layer on the prepared baking sheets, ensuring pieces do not overlap.
03 - Brush both sides of each eggplant round with olive oil. Sprinkle evenly with salt, pepper, oregano, thyme, garlic powder, and smoked paprika.
04 - Roast for 20 minutes, flipping slices halfway through, until eggplant becomes golden and tender.
05 - Remove baking sheets from oven. Distribute grated Parmesan evenly over each eggplant slice.
06 - Return to oven and bake for 8 to 10 minutes until Parmesan melts, bubbles, and begins to crisp.
07 - Let cool for 3 to 5 minutes to allow crisps to firm. Garnish with fresh parsley or basil. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The way salty Parmesan creates this incredible crispy cheese skirt that everyone fights over
  • These reheat surprisingly well for leftovers, though they rarely last that long
02 -
  • Crowding the baking sheet is the fastest way to end up with soggy steamed eggplant instead of roasted perfection, so use two sheets if needed
  • Broiling for just 1 to 2 minutes after adding the cheese creates these incredible browned crispy edges that are absolutely worth watching closely
03 -
  • Use a pastry brush instead of drizzling the oil, it coats each slice more evenly and uses less oil overall
  • Let your baking sheets heat up in the oven while you prep, this gives the eggplant an immediate head start on caramelization

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