Mediterranean Roasted Eggplant Crisps (Printable)

Golden roasted eggplant slices topped with crispy Parmesan and Mediterranean herbs.

# 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 (Optional)

10 - 2 tablespoons chopped fresh parsley or basil
11 - Lemon wedges

# Directions:

01 - Preheat your oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange the eggplant slices in a single layer on the prepared 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 in the oven for 20 minutes, flipping the slices halfway through, until the eggplant is golden and tender.
05 - Remove 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 Advice:

01 -
  • The contrast between silky eggplant and salty Parmesan creates something addictive
  • They disappear faster than you can bake them, so make a double batch
  • Fancy enough for dinner parties but casual enough for Tuesday nights
02 -
  • Eggplant acts like a sponge, so don't skip the oil brushing or you'll end up with dry, chewy results
  • The cooling time is actually crucial, giving the Parmesan a moment to set so each slice lifts off the paper cleanly
03 -
  • Use a mandoline if you have one for perfectly even slices that cook consistently
  • For extra crunch, finish under the broiler for just 1-2 minutes, watching closely so the cheese doesn't burn

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