Mediterranean Roasted Eggplant Crisps (Printable Version)
Golden roasted eggplant slices with crispy Parmesan and Mediterranean herbs, perfect for a light snack or starter.
# What You Need:
→ Vegetables
01 - 2 medium eggplants (about 1.3 pounds), sliced into 1/4-inch rounds
→ Cheese
02 - 1 cup freshly grated Parmesan cheese (about 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
# How to Make It:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange 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 for 20 minutes, flipping the slices halfway through, until eggplant is golden and tender.
05 - Remove from oven and sprinkle grated Parmesan evenly over each eggplant slice.
06 - Return to oven and bake for 8-10 minutes, or until Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3-5 minutes to allow crisps to firm up slightly. Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert Advice:
01 -
- The Parmesan creates this incredible savory crust that makes even eggplant skeptics reach for seconds
- They come together in under 45 minutes but taste like something from a restaurant that takes reservations
02 -
- Overlapping eggplant slices on the baking sheet creates steam, which makes them soggy instead of crispy
- Waiting those few minutes for the crisps to cool slightly is crucial because they firm up as they rest
03 -
- Sprinkle the Parmesan all the way to the edges of each slice because the crispy cheese bits are everyone favorite part
- If your eggplant feels especially thick, slice it slightly thinner than 1/4 inch to ensure it cooks through before the cheese burns