Mediterranean roasted eggplant crisps (Printable)

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

# What You'll Need:

01 - 2 medium eggplants (about 1.3 lbs), sliced into 1/4-inch rounds

02 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)

03 - 2 tbsp extra-virgin olive oil

04 - 1 tsp dried oregano

05 - 1 tsp dried thyme

06 - 1/2 tsp garlic powder

07 - 1/2 tsp smoked paprika

08 - 1/2 tsp freshly ground black pepper

09 - 1/2 tsp sea salt

10 - 2 tbsp chopped fresh parsley or basil

11 - Lemon wedges

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 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, 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.

01 -

The contrast between meltingly tender eggplant and golden Parmesan crisps is completely addictive
They disappear from the platter faster than any other appetizer I make

02 -

Slicing the eggplant evenly is crucial because thinner pieces will burn while thicker ones stay raw
Do not skip the parchment paper as the cheese will fuse to the baking sheet creating a frustrating cleanup situation

03 -

Broil for 1 to 2 minutes after adding the cheese for extra crispy edges but watch closely
Pecorino Romano works beautifully if you prefer a sharper more assertive cheese flavor