Mediterranean Roasted Eggplant Crisps (Printable)

Golden eggplant slices baked with crispy Parmesan and Mediterranean herbs for a savory snack.

# What You’ll Need:

→ Vegetables

01 - 2 medium eggplants, sliced into 1/4-inch rounds

→ Cheese

02 - 1 cup freshly grated Parmesan cheese

→ Herbs & Seasonings

03 - 2 tbsp extra-virgin olive oil
04 - 1 tsp dried oregano
05 - 1 tsp dried thyme
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp sea salt

→ Garnish

10 - 2 tbsp chopped fresh parsley or basil
11 - Lemon wedges

# How-to Steps:

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 baking sheets from the oven. Sprinkle the grated Parmesan evenly over each eggplant slice.
06 - Return to the oven and bake for another 8 to 10 minutes, or until the Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3 to 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 this delicate crispy lace around the edges of each eggplant slice is honestly addictive
  • They manage to feel fancy enough for dinner guests but are easy enough for a Tuesday night when you just want something comforting
  • The Mediterranean herbs transport you straight to a sun drenched patio even if its raining outside
02 -
  • Salting the eggplant beforehand is not necessary here since were roasting at high heat and want those natural juices to create steam for tenderness
  • The thickness of your slices determines everything too thin and they burn, too thick and they never get crispy
  • Watch them like a hawk during the last few minutes because the difference between perfectly golden and burnt is about 60 seconds
03 -
  • Room temperature eggplant cooks more evenly than cold from the fridge
  • Use a microplane or the finest side of your box grater for the Parmesan because fluffy cheese melts faster and more evenly
  • If your oven has hot spots, rotate the baking sheets between racks halfway through cooking

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