Mediterranean Roasted Eggplant Crisps (Printable Version)

Golden roasted eggplant slices topped with crispy Parmesan and Mediterranean herbs, perfect for snacks or appetizers.

# Ingredient List:

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 prepared baking 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 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.

01 -

The way salty Parmesan gets all crispy and golden against creamy roasted eggplant is seriously addictive
You can prep everything in under 15 minutes and let the oven do the heavy lifting while you pour yourself a drink

02 -

Thin, even slicing is the difference between perfectly tender eggplant and undercooked centers
Letting them cool for those few minutes seems like nothing, but it keeps the cheese from sliding right off when you bite in

03 -

Salt the eggplant slices for 30 minutes before cooking and pat dry if you want extra crispy results
Use a microplane to grate the Parmesan as finely as possible for the best melting