Mediterranean Roasted Eggplant Crisps

The first time I made these, my kitchen smelled like a tiny Greek taverna. I was experimenting with what I had on hand, and honestly, I did not expect such simple ingredients to transform into something that made my family hover around the baking sheet.

I brought these to a friend's summer potluck last year, and people kept asking me for the recipe. Someone actually thought I had ordered them from a restaurant, which was both flattering and hilarious given how effortless they are to throw together.

Ingredients

• 2 medium eggplants: Look for ones that feel heavy for their size with smooth, shiny skin and no soft spots
• 100 g freshly grated Parmesan cheese: Pre-grated cheese will not give you that same melted, golden crisp so grate it yourself
• 2 tbsp extra-virgin olive oil: This helps the seasonings stick and encourages that beautiful browning
• 1 tsp dried oregano: Brings that classic Mediterranean aroma we all love
• 1 tsp dried thyme: Adds an earthy, floral note that pairs perfectly with eggplant
• 1/2 tsp garlic powder: Distributes evenly without burning like fresh garlic might
• 1/2 tsp smoked paprika: This is the secret ingredient that adds depth and a subtle smoky flavor
• 1/2 tsp freshly ground black pepper: Adds just enough warmth to cut through the rich cheese
• 1/2 tsp sea salt: Helps draw out moisture from the eggplant for better texture
• 2 tbsp chopped fresh parsley or basil: Adds a pop of color and fresh brightness to finish
• Lemon wedges: A squeeze of acid brightens everything and balances the richness

Instructions

Heat things up:

Preheat your oven to 220°C and line two baking sheets with parchment paper for easy cleanup

Prep the eggplant:

Slice your eggplants into 1/4-inch rounds and arrange them in a single layer on the prepared sheets

Season generously:

Brush both sides with olive oil and sprinkle with salt, pepper, oregano, thyme, garlic powder, and smoked paprika

First roast:

Slide them into the oven for 20 minutes, flipping halfway through until the eggplant is golden and tender

Add the cheese:

Pull the sheets out and sprinkle that beautiful grated Parmesan evenly over each slice

Get crispy:

Return to the oven for another 8 to 10 minutes until the cheese is melted, bubbly, and starting to turn golden and crispy

The waiting game:

Let them cool for 3 to 5 minutes because they firm up slightly and are easier to pick up

Finish and serve:

Garnish with fresh herbs and serve immediately with lemon wedges on the side

Save

My sister-in-law texted me the next day after I served these at a family gathering. She said her husband kept talking about them all week and asked if I could teach her how to make them.

Making Ahead

You can slice and season the eggplant up to a day in advance. Store them between layers of parchment paper in the refrigerator, then roast when you are ready to serve.

Serving Ideas

These work beautifully as an appetizer with drinks, or pile them over a mixed green salad for a light lunch. The combination of warm, crispy eggplant and cool, crisp greens is unexpected and lovely.

Perfect Pairings

A chilled glass of Sauvignon Blanc or a light rosé cuts through the richness perfectly. The bright acidity in these wines complements the savory, smoky flavors of the roasted eggplant.

• Try serving with a simple tzatziki for dipping
• They are excellent alongside a bowl of hummus and warm pita
• Add them to a mezze platter with olives and marinated vegetables

Save

These little crisps have become my go-to when I want to feed people something that feels special but does not require me to spend hours in the kitchen. That is the kind of recipe worth keeping around.

Recipe FAQs

→ What type of eggplant works best for this dish?

Medium-sized eggplants, sliced into 1/4-inch rounds, provide the perfect texture and size for even roasting and crisping.

→ How can I achieve extra crispiness on the eggplant slices?

After the Parmesan is melted, broiling the slices for 1–2 minutes creates an extra crunchy topping. Keep a close eye to avoid burning.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano offers a sharper taste, while vegan Parmesan alternatives work well for dairy-free preferences.

→ What herbs enhance the flavor of these eggplant crisps?

Dried oregano, thyme, garlic powder, and smoked paprika combine to bring authentic Mediterranean tones to the dish.

→ Are there suggested pairings for serving?

These eggplant crisps pair nicely with a chilled Sauvignon Blanc or a light rosé wine, and even over a mixed green salad for a light lunch.

→ How long should I roast the eggplant slices?

Roast at 220°C (425°F) for 20 minutes, flipping halfway through, then bake with Parmesan for an additional 8–10 minutes.