Eggplant Sandwich Thins


  • Parchment paper ⁠
  • ▪️ Nonstick cooking spray ⁠
  • ▪️ 1 medium eggplant, sliced into 1/4-inch-thick rounds (approx. 16 rounds) ⁠
  • ▪️ Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)⁠


  1. Preheat oven to 375° f

  2. Line 1 or 2 large baking sheets with parchment paper and lightly coat with spray

  3. Arrange eggplant on baking sheets in a single layer; leave space between slices and do not overlap

  4. Season with salt and pepper (if desired)

  5. Bake 25 to 30 minutes, flipping after 15 minutes until eggplant is mostly dry

  6. Immediately transfer to cooling rack, and allow to fully cool before serving, or store refrigerated in an airtight container for up to 3 days⁠

  7. Tips:⁠

  8. If storing, place a layer of eggplant slices into your container and place a sheet of parchment paper on top of the eggplant layer⁠

  9. Repeat until all the eggplant slices are stored ⁠

  10. Reheat in a pan, oven, or toaster oven, if desired⁠

  11. Important: do not use a vertical bread toaster⁠

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