Ingredients:

  • 1 lb eggplant, sliced into 1/4-inch rounds
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Instructions:

  1. Arrange eggplant slices on a tray and sprinkle evenly with salt. Let them sit for 15 minutes until beads of moisture appear on the surface.
  2. Pat each slice dry with paper towels, removing all excess brine to ensure a crispy texture.
  3. Brush or drizzle each slice with olive oil, ensuring an even layer to help the coating adhere.
  4. In a medium bowl, combine Panko, Parmesan, garlic powder, oregano, and pepper.
  5. Press each oiled eggplant slice firmly into the breadcrumb mixture, coating both sides completely.
  6. Place slices on a parchment-lined baking sheet, ensuring they do not touch to allow air circulation.
  7. Bake at 400°F (200°C) for 15 minutes.
  8. Carefully flip each slice using a spatula.
  9. Bake for another 15 minutes or until the edges are mahogany-colored and the bottom is golden brown.