Mediterranean Roasted Eggplant Crisps (Printable)
Golden roasted eggplant slices topped with crispy Parmesan and fragrant Mediterranean herbs.
# What you'll 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
# Directions:
01 - Preheat your oven to 425°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Place the eggplant rounds in a single layer on the prepared baking sheets, ensuring none overlap for even cooking.
03 - Brush both sides of each slice with olive oil. Sprinkle evenly with salt, pepper, oregano, thyme, garlic powder, and smoked paprika.
04 - Bake for 20 minutes, flipping the slices halfway through the cooking time. The eggplant should be golden and tender when done.
05 - Remove the baking sheets from the oven. Distribute the grated Parmesan cheese evenly over each eggplant slice.
06 - Return to the oven and bake for an additional 8-10 minutes, or until the Parmesan is fully melted, bubbly, and beginning to turn golden and crispy.
07 - Allow the crisps to cool for 3-5 minutes to firm up slightly. Garnish with fresh parsley or basil and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The way the Parmesan creates this incredible salty crisp edge against the creamy eggplant inside is honestly addictive
- They disappear faster than you can plate them and nobody has to know how simple they were to make
02 -
- Crowding the baking sheet is the mistake that will make you end up with steamed soggy eggplant instead of crispy roasty perfection
- Letting them cool for those few minutes seems optional but it is what transforms the texture from soft to genuinely crisp
03 -
- Use the broiler for just one or two minutes after adding the cheese if you want extra crispy edges and golden bubbles
- Salt the eggplant slices for 30 minutes before cooking if you have time as it draws out moisture for an even crispier result