Ingredients:

  • 2 large (1.5 lb / 680g) globe eggplants, sliced into 1/2 inch rounds
  • 1 tsp (6g) kosher salt
  • 2 large eggs, beaten
  • 1 tbsp (15ml) water
  • 1 cup (60g) panko breadcrumbs
  • ½ cup (50g) finely shredded Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (3g) black pepper
  • ½ tsp (3g) salt

Instructions:

  1. Slice the eggplant into uniform rounds. Sprinkle both sides with kosher salt and let them sit for 10 minutes to draw out moisture.
  2. Use paper towels to firmly pat every eggplant slice dry to remove the surface moisture.
  3. Prepare the wet wash by whisking the beaten eggs and water in a shallow bowl until fully combined.
  4. In a second bowl, toss together the panko breadcrumbs, shredded Parmesan cheese, garlic powder, dried Italian seasoning, salt, and black pepper.
  5. Dip each eggplant slice into the egg wash, let the excess drip off, then press firmly into the breadcrumb mixture until completely coated.
  6. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire cooling rack on top.
  7. Arrange the coated eggplant slices on the rack, ensuring they do not touch to allow for proper airflow.
  8. Bake for 12–15 minutes per side. Flip carefully once the bottom is mahogany-colored and bake until the crust is shattering and the center is velvety.