Thin eggplant slices baked with Parmesan and herbs for a golden, crunchy, savory snack or appetizer.
# What You'll Need:
→ Vegetables
01 - 1 large eggplant, sliced into 1/8-inch rounds
→ Breading
02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt
→ Coating
08 - 2 large eggs
09 - 2 tablespoons milk
→ For Baking
10 - Olive oil spray
# Directions:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Slice the eggplant into 1/8-inch thick rounds and pat dry with paper towels to remove excess moisture.
03 - Whisk together the eggs and milk in a shallow bowl until combined.
04 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, black pepper, and salt in a separate bowl.
05 - Dip each eggplant slice into the egg wash, then dredge in the breadcrumb mixture, pressing lightly to ensure adhesion.
06 - Place coated slices in a single layer on the prepared baking sheets and lightly spray the tops with olive oil.
07 - Bake for 12 to 15 minutes, flip each slice, then bake an additional 10 to 12 minutes until golden and crisp.
08 - Allow the chips to cool slightly on a wire rack before serving.
