Mediterranean Roasted Eggplant Crisps

The first time I made these eggplant crisps was completely by accident on a rainy Sunday afternoon when I had way too many eggplants from my farmers market haul and zero motivation to make anything complicated. My kitchen filled with this incredible roasted aroma that had my roommate wandering in from the living room, and we ended up eating half the tray straight off the baking sheet while they were still too hot to touch properly.

Last summer I served these at a small rooftop gathering with friends, and the conversation basically stopped as everyone reached for another one. Someone asked if I'd spent hours on them, which still makes me laugh because they're so beautifully simple to put together.

Ingredients

• 2 medium eggplants: Look for ones that feel heavy for their size with smooth, shiny skin and no soft spots
• 100 g freshly grated Parmesan: Buy a wedge and grate it yourself because pre grated cheese just melts differently and misses that salty umami punch
• 2 tbsp extra virgin olive oil: This is what helps the eggplant caramelize so dont be shy with it
• 1 tsp dried oregano: Mediterranean dried herbs work better here than fresh because they distribute evenly and wont burn at high heat
• 1 tsp dried thyme: Earthy and floral without overpowering the delicate eggplant flavor
• 1/2 tsp garlic powder: Unlike fresh garlic, this wont turn bitter during the long roasting time
• 1/2 tsp smoked paprika: This adds a subtle depth that makes people ask what your secret ingredient is
• Fresh herbs for garnish: Totally optional but that pop of green makes everything look restaurant worthy

Instructions

Get your oven properly hot:

Preheat to 220°C (425°F) and line two baking sheets with parchment paper because the cheese will melt and youll thank yourself later

Prep your eggplant canvas:

Arrange the slices in a single layer without overcrowding because stacking them creates steam instead of crispy edges

Add the Mediterranean massage:

Brush both sides with olive oil and sprinkle with all your dried herbs and spices, treating each slice like it deserves equal attention

First roast for golden perfection:

Bake for 20 minutes, flipping halfway through, until the eggplant is tender and starting to turn golden brown at the edges

The Parmesan moment:

Pull the sheets out and generously scatter that grated cheese over each slice, watching it instantly start glistening from the residual heat

Final crisping phase:

Return to the oven for 8 to 10 minutes until the cheese is bubbly, golden, and creating those irresistible crispy edges

The patience test:

Let them cool for 3 to 5 minutes because this is when they transform from floppy to perfectly crisp

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My grandmother would have loved these. She believed that simple ingredients treated with respect always beat complicated recipes, and I think about that every time I pull these trays from the oven.

Making Them Your Own

Ive discovered that swapping the Parmesan for Pecorino Romano gives this incredible salty sharpness that cuts through the eggplants natural sweetness. Sometimes I add a pinch of red pepper flakes if I want a little heat that sneaks up on you at the end.

Perfect Timing Matters

The window between perfectly crisped cheese and completely burnt is smaller than you think. Set your timer for 8 minutes when they go back in with the cheese, then check every minute after that.

Serving Ideas

These work beautifully as passed appetizers at parties or piled on a platter with toothpicks for casual grazing. I love serving them with a simple arugula salad dressed with lemon and a bit more olive oil.

• Make double because they disappear faster than you expect
• Keep them warm in a low oven if youre serving a crowd
• That squeeze of fresh lemon right before serving brightens everything

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There is something deeply satisfying about transforming such humble ingredients into something that feels like a small celebration on a plate.

Recipe FAQs

→ How do you prepare the eggplant slices for roasting?

Sliced into 1/4-inch rounds, the eggplant is brushed with olive oil and seasoned with herbs and spices before roasting.

→ When is Parmesan added during cooking?

Parmesan is sprinkled on the eggplant slices after initial roasting, then baked again until melted and crisp.

→ What herbs complement the flavors of this dish?

Dried oregano, thyme, garlic powder, and smoked paprika enrich the eggplant with classic Mediterranean notes.

→ Can this be served with a garnish?

Fresh parsley or basil and lemon wedges brighten the final dish and add layered freshness.

→ Is there a tip for extra crispiness?

Broiling for 1–2 minutes after adding cheese enhances the crisp texture of the topping.