Ingredients:

  • 2 large globe eggplants (approx. 2 lbs / 900g), sliced into ½ inch (1.3cm) rounds
  • 1 tsp (6g) kosher salt
  • ½ cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (1g) black pepper
  • 2 tbsp (28g) olive oil

Instructions:

  1. Sprinkle salt on both sides of the eggplant slices and let them sit for 10–15 minutes to draw out excess moisture. Use paper towels to firmly blot every slice dry.
  2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and black pepper.
  3. Dredge each eggplant slice in flour, shaking off the excess, dip it into the egg wash, and press firmly into the crumb mixture until fully coated.
  4. Place the breaded slices on a wire cooling rack elevated above a baking sheet.
  5. Lightly spray or brush the tops of the slices with olive oil.
  6. Bake at 425°F (220°C) for 12–15 minutes per side until the edges are deep gold and the crust is firm.