Mediterranean Roasted Eggplant Crisps (Printable Version)
Golden eggplant slices roasted with Parmesan and herbs for a crispy, flavorful snack or appetizer.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/4-inch rounds
→ Cheese
02 - 1 cup freshly grated Parmesan cheese
→ 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 - Place 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 for 20 minutes, flipping the slices halfway through, until golden and tender.
05 - Remove from oven. Sprinkle grated Parmesan evenly over each eggplant slice.
06 - Return to oven and bake for 8-10 minutes until Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3-5 minutes to allow crisps to firm up. Garnish with fresh parsley or basil and serve immediately with lemon wedges if desired.
# Expert Tips:
01 -
- The way the Parmesan creates these irresistible golden edges that shatter when you bite into them
- How something so simple transforms into something that feels fancy enough for guests but casual enough for Tuesday night
02 -
- Thin, even slices are crucial or some pieces will burn while others stay undercooked
- Do not skip the parchment paper or the cheese will stick and you will lose those crispy edges
03 -
- Use the broiler for the final 1 to 2 minutes to get those cheese edges extra crispy and golden
- Letting them cool on the baking sheet rather than transferring them helps maintain their structure