Mediterranean Roasted Eggplant Crisps (Printable)
Golden eggplant slices roasted and topped with crispy Parmesan and Mediterranean herbs for a flavorful snack.
# 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 (Optional)
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 - Arrange the eggplant slices in a single layer on the prepared baking sheets.
03 - Brush both sides of each slice with olive oil. 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 8–10 minutes, or until the Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3–5 minutes to allow the crisps to firm up slightly.
08 - Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert Suggestions:
01 -
- These crisps deliver restaurant quality elegance with just 15 minutes of prep work
- The combination of smoky roasted eggplant and salty Parmesan creates addictive flavor layers
02 -
- Slice the eggplant evenly so all pieces finish cooking at the same time
- Don't skip the resting period or the crisps will be too delicate to pick up
03 -
- Use a mandoline for perfectly even slices if you have one
- Broil for 1 to 2 minutes after adding cheese for extra crispy edges