Mediterranean Roasted Eggplant Crisps (Printable)

Golden slices of roasted eggplant topped with crispy Parmesan and Mediterranean herbs, ideal for a tasty snack.

# What You’ll Need:

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

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

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

10 - 2 tablespoons chopped fresh parsley or basil

11 - Lemon wedges

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. Garnish with fresh parsley or basil and serve immediately with lemon wedges.

01 -

The way the salty Parmesan crust meets the tender eggplant creates this perfect bite that disappeared from my last party in under ten minutes
You can prep everything ahead and just pop them in the oven when guests arrive, which saved me more times than I care to admit

02 -

Salting the eggplant slices for 30 minutes before baking and patting them dry removes excess moisture and prevents sogginess
Dont overcrowd the baking sheets or the eggplant will steam instead of roast

03 -

Room temperature eggplant roasts more evenly than cold from the fridge
A little extra cheese around the edges creates those crispy, lacy bits everyone fights over