Mediterranean Roasted Eggplant Parmesan (Printable)
Crispy golden eggplant slices with Parmesan and Mediterranean herbs, perfect as a tasty snack or appetizer.
# What You Need:
→ 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
# Directions:
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. Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.
# Expert Tips:
01 -
- Theyre impossibly crispy yet tender inside, like the perfect bite of comfort food without the heaviness
- The Parmesan forms these gorgeous lacey edges that make them look fancy but they take minutes to prep
02 -
- Dont crowd your baking sheets or the eggplant will steam instead of roast
- Letting them cool for those few minutes is the secret to achieving that addictive crunch
03 -
- Sprinkle the Parmesan all the way to the edges of each slice for maximum crispy cheese fringe
- If the eggplant feels especially watery, salt the slices for 15 minutes and pat dry before seasoning