# What You'll Need:
→ Vegetables
01 - 1 large eggplant, sliced into 1/8-inch rounds
→ Breading
02 - ½ cup panko breadcrumbs
03 - ⅓ cup grated Parmesan cheese
04 - ½ teaspoon garlic powder
05 - ½ teaspoon dried oregano
06 - ¼ teaspoon freshly ground black pepper
07 - ¼ 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 them with olive oil spray.
02 - Cut the eggplant into 1/8-inch-thick rounds and pat them dry with paper towels to remove excess moisture.
03 - Whisk together the eggs and milk in a shallow bowl until fully combined.
04 - In a separate bowl, blend the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg mixture, then press into the breadcrumb mixture ensuring a uniform coating.
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 carefully, then bake an additional 10 to 12 minutes until golden brown and crisp.
08 - Allow the chips to cool slightly on a wire rack before serving.
