Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, spraying lightly with cooking spray.
- Slice the eggplant into ½-inch rounds and sprinkle with salt. Let rest for 30 minutes.
- Rinse the eggplant slices under cold water and pat dry with paper towels.
- In a bowl, combine panko, Parmesan, garlic, parsley, thyme, oregano, salt, and pepper.
- In another bowl, whisk together eggs and olive oil until smooth.
- Dip each eggplant slice into the egg wash, allowing excess to drip off, then roll in the breadcrumb mixture until well coated.
- Arrange the slices on the prepared baking sheet and bake for 25–30 minutes, flipping halfway through until golden brown and crisp.
- Remove from the oven and cool briefly before serving.
Nutrition
Notes
For added crunch, mix panko with regular breadcrumbs or crushed nuts. Leftover slices can be stored in an airtight container for up to 3 days.