Creating Calabrian Chili Butter Eggplant with Crispy Chickpeas is straightforward. Follow these steps to ensure your dish turns out wonderfully:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants into rounds or half-moons, about ½ inch thick. Sprinkle salt over the slices and let them sit for 10 minutes. This process helps to draw out moisture and bitterness.

2. Prep the Chickpeas: While the eggplant sits, drain and rinse the chickpeas. Pat them dry with a paper towel to ensure crispiness when roasted.

3. Mix Spices: In a small bowl, mix the Calabrian chili paste, minced garlic, smoked paprika, salt, and black pepper. Set aside.

4. Toss the Chickpeas: In a mixing bowl, toss the chickpeas with olive oil and a pinch of salt. Spread them out evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until golden and crispy.

5. Cook the Eggplant: While the chickpeas are baking, rinse the eggplant slices under cold water to remove excess salt. Pat them dry. In a large skillet, melt the butter over medium heat. Add the eggplant and cook for about 5 minutes on each side, until golden and tender.

6. Add the Spice Mixture: Once the eggplant is tender, add the chili garlic mixture to the skillet. Stir well to coat the eggplant evenly and cook for another 2-3 minutes.

7. Combine and Serve: Once the chickpeas are done baking, add them to the skillet with the eggplant. Gently fold them together, letting the flavors meld for a minute. Garnish with fresh parsley and serve with lemon wedges on the side for a zesty kick.