Mediterranean Roasted Eggplant Crisps (Printable)

Golden roasted eggplant rounds topped with melted Parmesan and Mediterranean herbs, perfect as a crispy, flavorful snack.

# 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

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 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.

01 -

The contrast between creamy roasted eggplant and crispy Parmesan is absolutely addictive
They disappear faster than you can plate them at every party

02 -

Uniform slicing is non-negotiable, thick pieces will not crisp while thin ones burn
Do not skip the cooling step, they need those few minutes to set up properly

03 -

Salt the eggplant slices for 30 minutes before roasting if you have time, it draws out moisture and makes them even crispier
Use a microplane or the finest side of your box grater for the lightest, meltiest Parmesan coating