Mediterranean Roasted Eggplant Crisps (Printable Version)
Golden roasted eggplant slices with crispy Parmesan and Mediterranean herbs, perfect as a savory snack or appetizer.
# 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
# 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.
03 - Brush both sides of each eggplant slice with olive oil. 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, until eggplant is golden and tender.
05 - Remove baking sheets from the oven. Sprinkle grated Parmesan evenly over each eggplant slice.
06 - Return to the oven and bake for 8-10 minutes, or until the Parmesan is melted, bubbly, and beginning 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.
# Expert Tips:
01 -
- The way crispy Parmesan meets silky roasted eggplant is pure magic
- They're fancy enough for dinner guests but simple enough for Tuesday night snacking
02 -
- Eggplant slices need space to roast properly, so don't crowd your baking sheets or they'll steam instead of crisp
- Letting them rest for those few minutes after baking makes the difference between soggy and satisfyingly crisp
03 -
- Salt your eggplant slices for 15 minutes and pat dry before roasting if you have time, this draws out moisture and makes them extra crispy
- Use a pastry brush for even oil coverage, this prevents dry spots where the cheese won't adhere properly