Mediterranean Roasted Eggplant Crisps (Printable Version)
Golden roasted eggplant slices topped with crispy Parmesan and Mediterranean herbs for a tasty snack.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/4-inch rounds
→ Cheese
02 - 1 cup freshly grated Parmesan cheese
→ Herbs & Seasonings
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
→ Garnish (Optional)
10 - 2 tbsp chopped fresh parsley or basil
11 - Lemon wedges
# Step-by-Step Instructions:
01 - Preheat oven to 425°F and 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 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 golden and tender
05 - Remove sheets from oven and sprinkle grated Parmesan evenly over each eggplant slice
06 - Return to oven and bake for another 8-10 minutes until Parmesan is melted, bubbly, and starting to crisp
07 - Let cool for 3-5 minutes to allow crisps to firm up slightly, then garnish with fresh parsley or basil and serve immediately with lemon wedges if desired
# Tips from hearthlykitchen:
01 -
- The way the Parmesan forms these incredible crispy edges that shatter when you bite them
- They disappear from plates faster than you can say please pass the platter
02 -
- Don't crowd the baking sheets or they'll steam instead of roast, you want space for air circulation
- The flipping step is non-negotiable for even cooking
03 -
- If you want extra crispy Parmesan edges, broil for 1 to 2 minutes after the final baking but watch closely
- Pecorino Romano makes an excellent sharper substitute if you want more bite