Cooking Directions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Wash and slice the eggplants into ½-inch thick rounds. Optionally, sprinkle salt on the slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
• In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and black pepper. Mix well.
• In another bowl, whisk together the eggs and milk until well combined.
• Dip each eggplant slice first into the egg wash, allowing excess to drip off. Then, coat in the breadcrumb mixture, pressing gently to adhere.
• Place the coated eggplant slices on the prepared baking sheet, ensuring they are spaced apart for even cooking.
• Lightly spray the tops of the eggplant slices with olive oil or drizzle with a small amount to enhance browning.
• Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the slices are golden brown and crispy. Flip halfway through for even cooking.
• Once done, remove the eggplant slices from the oven and let them cool for a few minutes before serving.