Ingredients:

  • 1 lb (450g) eggplant, sliced into ½-inch rounds
  • 1 tsp (6g) kosher salt
  • ½ cup (65g) all-purpose flour
  • 2 large (110g) eggs, beaten
  • 1 cup (60g) panko breadcrumbs
  • ½ cup (50g) grated parmesan cheese
  • 1 tsp (2g) garlic powder
  • ½ tsp (1g) smoked paprika
  • ½ tsp (3g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Cut the eggplant into uniform ½-inch rounds. Sprinkle both sides with salt and let them sit on paper towels for 15 minutes to draw out excess moisture.
  2. Use a clean paper towel to firmly press and remove the beads of water that have risen to the surface of the eggplant slices.
  3. Coat each eggplant slice in flour, shaking off any excess.
  4. Dip the floured slices into the beaten eggs, ensuring total coverage.
  5. Press each slice firmly into a mixture of panko breadcrumbs, grated parmesan, garlic powder, smoked paprika, and black pepper until a thick, even layer is formed.
  6. Place a wire cooling rack on top of a parchment-lined baking sheet and arrange slices on the rack with at least an inch of space between them.
  7. Lightly spray or brush the tops of the slices with olive oil.
  8. Roast at 400°F (200°C) for 15 minutes, flip the slices, and bake for another 10–15 minutes until edges are deeply browned and the crust is rigid.