Mediterranean Roasted Eggplant Crisps (Printable)

Golden roasted eggplant slices with crispy Parmesan and Mediterranean herbs create a flavorful, elegant snack.

# What goes in:

→ 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

# Directions:

01 - Preheat your oven to 425°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
02 - Arrange the eggplant slices in a single layer on the prepared baking sheets, ensuring pieces do not overlap for even cooking.
03 - Brush both sides of each eggplant slice with olive oil using a pastry brush. Sprinkle evenly with salt, pepper, oregano, thyme, garlic powder, and smoked paprika.
04 - Roast in the preheated oven for 20 minutes, flipping the slices halfway through cooking, until the eggplant is golden and tender.
05 - Remove the baking sheets from the oven. Sprinkle the grated Parmesan cheese evenly over each eggplant slice, covering the surface completely.
06 - Return to the oven and bake for another 8 to 10 minutes, or until the Parmesan is melted, bubbly, and beginning to turn golden and crispy.
07 - Let the eggplant crisps cool for 3 to 5 minutes to allow them 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 make them impossible to stop eating
  • They are elegant enough for a dinner party but casual enough for Tuesday night snacking
  • They taste like something from a fancy restaurant but come together in under an hour
02 -
  • Salting the eggplant first is an old myth that you can skip with modern varieties
  • Slicing everything the same thickness is the real secret to even cooking
  • Room temperature cheese melts better so take it out of the fridge before you start
03 -
  • For extra crunch turn on the broiler for 1 to 2 minutes after adding the parmesan
  • Pecorino Romano works beautifully if you want a sharper more intense flavor

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