Mediterranean Roasted Eggplant Crisps (Printable Version)
Golden roasted eggplant slices with Parmesan and Mediterranean herbs for a crisp and savory bite.
# What You Need:
→ Vegetables
01 - 2 medium eggplants (approximately 1.3 pounds), sliced into 1/4-inch rounds
→ Cheese
02 - 1 cup freshly grated Parmesan cheese (approximately 3.5 ounces)
→ 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 (Optional)
10 - 2 tablespoons chopped fresh parsley or basil
11 - Lemon wedges for serving
# 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 the oven for 20 minutes, flipping the slices halfway through, until eggplant is golden and tender.
05 - Remove baking sheets from the oven. Sprinkle grated Parmesan evenly over each eggplant slice.
06 - Return to the oven and bake for another 8 to 10 minutes, or until Parmesan is melted, bubbly, and starting to crisp.
07 - Let cool for 3 to 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 -
- They somehow taste decadent and indulgent while being naturally vegetarian and gluten free
- The texture contrast between tender eggplant and crispy Parmesan edges is absolutely addictive
02 -
- Do not skip flipping the eggplant halfway through the first roast or you will end up with uneven cooking and soggy bottoms
- The 5 minute rest time is crucial because it gives the crisps time to set so they hold their shape instead of falling apart when you bite into them
03 -
- Broil for 1 to 2 minutes after adding the Parmesan if you want extra crispy cheese edges and that gorgeous golden brown color
- Pecorino Romano makes an excellent substitute if you want a sharper saltier bite that stands up to the smoky paprika