Can we talk about how underrated eggplant is?
For years, I thought it was too mushy, too bland, or too complicated to cook. But then I discovered these crispy roasted slices — and I can’t stop making them.

They're thin, golden, garlicky, and slightly salty with that perfect oven-roasted edge. Think eggplant chips meets garlic bread vibes — all made in the oven with just a few simple ingredients. No breading, no frying, just real, clean flavor and a crispy bite you’ll crave.

I make these as a healthy snack, a side dish, or even layered into bowls and pastas. So versatile, so good, and seriously foolproof.

🍆 Ingredients:

• 1 large eggplant (or 2 medium)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp smoked paprika (optional)

• Optional: grated Parmesan or fresh parsley for topping

👩‍🍳 Instructions:

1. Preheat oven to 425°F (220°C).
   Line a baking sheet with parchment paper or a silicone mat.

2. Prep the eggplant:
   Slice eggplant into 1/4-inch rounds. Lay slices on a paper towel, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry.

3. Make the garlic oil:
   In a small bowl, mix olive oil, minced garlic, salt, pepper, and paprika.

4. Roast to crispy perfection:
   Arrange eggplant slices in a single layer on the baking sheet. Brush both sides with the garlic oil. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.

5. Finish & serve:
   Optional: Sprinkle with Parmesan or chopped parsley before serving. Serve hot or room temp.

💡 Sarah’s Tips:

• Love extra crunch? Go thinner with your slices (just watch them closely).

• Dairy-free? Skip the cheese — still totally delicious.

• Air fryer method: These cook beautifully in an air fryer too — 400°F for 10–12 minutes, flipping once.

Why I Love This Recipe

These crispy eggplant slices helped me kick my chip habit — for real. When I was trying to clean up my eating and stop the mindless snacking, I needed something salty and satisfying that didn’t leave me feeling bloated or guilty.

These hit the spot. They’re full of fiber, roasted not fried, and so flavorful thanks to the garlic oil. I’ve even served them at family dinners and no one misses the bread.

They’re one of those “happy accident” recipes I ended up making over and over again — especially during my fit-back-into-my-jeans-after-35 journey.