Mediterranean Roasted Eggplant Parmesan (Printable)

Golden eggplant slices topped with crispy Parmesan and Mediterranean herbs for a flavorful snack or appetizer.

# What You Need:

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 your oven to 425°F. Line two baking sheets with parchment paper.

02 - Arrange the 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 the oven for 20 minutes, flipping the slices halfway through, until the eggplant is golden and tender.

05 - Remove baking sheets from the oven. Sprinkle the grated Parmesan evenly over each eggplant slice.

06 - Return to the oven and bake for another 8 to 10 minutes, or until the Parmesan is melted, bubbly, and starting to crisp.

07 - Let cool for 3 to 5 minutes to allow the crisps to firm up slightly.

08 - Garnish with fresh parsley or basil and serve immediately with lemon wedges, if desired.

01 -

The contrast between creamy roasted eggplant and salty Parmesan crunch is addictive
These disappear from platters faster than anything else I serve

02 -

Crowding the baking sheet is the fastest way to end up with steamed, soggy eggplant instead of roasted perfection
Letting them cool for a few minutes feels impossible but is what transforms these from slippery to crisp

03 -

If your Parmesan is not browning enough, hit the broiler for 1 to 2 minutes but watch closely like a hawk
Pecorino Romano brings a sharper bite if you want more punch