Mediterranean Roasted Eggplant Crisps (Printable)
Golden roasted eggplant slices with Parmesan and Mediterranean herbs create a crispy, savory snack or appetizer.
# 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
→ 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
# Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange 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 oven for 20 minutes, flipping slices halfway through, until eggplant is golden and tender.
05 - Remove baking sheets from oven. Sprinkle grated Parmesan evenly over each eggplant slice.
06 - Return to oven and bake for 8-10 minutes, or until Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3-5 minutes to allow crisps to firm up slightly. Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert Advice:
01 -
- The crispy cheese edges create this irresistible crunch that keeps everyone reaching for just one more
- They come together in under an hour but taste like something from a fancy restaurant
02 -
- Don't skip the flipping step halfway through roasting or you'll end up with soggy bottoms and uneven cooking
- Letting the crisps cool for those few minutes is crucial, otherwise they'll be too delicate to pick up and enjoy
03 -
- Slice your eggplant uniformly so everything roasts at the same rate
- Grate your own cheese because the pre-grated stuff has anti-caking agents that prevent proper melting