Mediterranean Roasted Eggplant Crisps (Print version)
Savory golden eggplant slices with crispy Parmesan and Mediterranean herbs, perfect as a snack.
# What you'll 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
10 - 2 tablespoons chopped fresh parsley or basil
11 - Lemon wedges
# Method:
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. Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert advice:
01 -
- The combination of creamy eggplant and crispy Parmesan creates this perfect texture contrast that keeps everyone coming back for just one more
- These come together in under an hour but taste like something from a Mediterranean restaurant
02 -
- Eggplant absorbs oil like a sponge, so brushing rather than drizzling helps you control how much you use
- Letting them cool for those few minutes after baking is crucial because they become structurally sound and easier to eat
03 -
- Pat your eggplant slices dry with paper towels before seasoning to help them roast rather than steam
- Room temperature eggplant roasts more evenly than cold from the refrigerator