Save My friend Sarah dropped by unexpectedly last summer and I had nothing to serve but a lonely eggplant sitting on my counter. In a panic, I sliced it thin, tossed it with whatever crumbs and cheese I could find, and stuck it in the oven. We ended up standing around the kitchen counter eating them straight off the baking sheet, burning our fingers and not caring a bit.
Last winter I made these for a game night and my brother refused to believe they werent deep fried. He kept inspecting them, turning the chips over in his hands like he was solving a mystery, until I finally showed him the baking sheets. Even then he seemed skeptical.
Ingredients
- Eggplant: Slice these as thin as you possibly can, thinner than you think you should, because they shrink in the oven and the thinner ones get that shatter crisp texture
- Panko breadcrumbs: These create a lighter crunch than regular breadcrumbs and dont get soggy as the eggplant releases moisture
- Parmesan cheese: Use the good stuff if you can, freshly grated, because the flavor really shines through and creates these gorgeous golden spots
- Garlic powder and oregano: This classic combo gives it that Italian American diner flavor everybody recognizes immediately
- Eggs and milk: Whisked together this creates just enough cling for the coating to stick without being gummy or thick
- Olive oil spray: Essential for getting that fried texture without actually frying, and dont skip spraying the tops or they stay pale
Instructions
- Get your oven ready:
- Preheat to 425°F and line two baking sheets with parchment, then give them a quick spray of olive oil so nothing sticks.
- Slice and dry the eggplant:
- Cut into rounds about 1/8 inch thick and pat them really dry with paper towels, because any moisture left on the surface will make the coating soggy.
- Set up your dipping stations:
- Whisk the eggs with milk in one shallow bowl, and mix the panko, parmesan, garlic powder, oregano, pepper, and salt in another.
- Coat each slice:
- Dip eggplant into the egg mixture letting excess drip off, then press it into the crumb mixture firmly so the coating sticks everywhere.
- Arrange and spray:
- Lay the coated slices in a single layer on your baking sheets and give the tops another light spray of olive oil.
- Bake until golden:
- Cook for 12 to 15 minutes, flip each chip carefully, and bake another 10 to 12 minutes until theyre deeply golden and crisp all over.
- Cool slightly:
- Let them sit on a wire rack for a few minutes because they continue crisping up as they cool and become even better.
Save My toddler started calling these happy chips because she gets genuinely excited when she sees me pulling the baking sheets out of the oven. She doesn't even like eggplant normally, but something about transforming it into crispy bite sized pieces makes it totally different to her.
Getting The Perfect Crisp
The secret is really in that initial drying step with the paper towels. Eggplant is like a sponge and if you skip this, the coating will never quite crisp up the way you want it to. I learned this after making soggy chips three times before someone finally pointed out what I was doing wrong.
Serving Ideas
These are fantastic on their own but honestly shine with something acidic and fresh to cut through all that rich cheese and breading. A simple marinara works, but I've also done garlic aioli and even a lemon herb yogurt dip that was unexpectedly perfect.
Make Ahead Strategy
You can bread all the eggplant slices ahead of time and arrange them on the baking sheets, then keep them in the fridge until you're ready to bake. They actually hold up really well this way, and sometimes I think the coating adheres even better after sitting for an hour.
- Let leftovers cool completely before storing them in an airtight container
- Reheat at 400°F for about 5 minutes to restore some of the crisp
- They won't be quite as good as fresh but they're still totally snackable
Save These have become my go to when I want something that feels like comfort food but doesn't leave me feeling heavy afterward. Hope they become a staple in your kitchen too.
Common Questions
- → How do I achieve extra crispiness?
Use a convection oven or finish the baking under a broiler for 1-2 minutes, watching carefully to avoid burning.
- → Can I make these gluten-free?
Yes, replace regular panko breadcrumbs with gluten-free panko to accommodate dietary restrictions.
- → What herbs enhance the flavor best?
Dried oregano combined with garlic powder creates a classic savory profile that complements the eggplant and Parmesan.
- → Is there a recommended dipping sauce?
Marinara sauce pairs well, adding a tangy and rich contrast to the crispy, cheesy chips.
- → How thin should the eggplant slices be?
Slicing eggplant into 1/8-inch rounds ensures they bake evenly and crisp up nicely.