Save My neighbor Theresa brought these to a summer potluck last year and I literally hovered over the platter. She laughed when I asked for the recipe instead of another chip. These golden slices disappear faster than I can bake them.
Last month my niece declared she hated eggplant then ate eleven of these chips. Sometimes the best way to win someone over is through sheer crunch and Parmesan.
Ingredients
- 1 large eggplant: Thin slicing is the secret here I use a mandoline but a sharp knife and steady hand work perfectly
- 1/2 cup panko breadcrumbs: These create that lighter airier crunch compared to regular breadcrumbs
- 1/3 cup grated Parmesan cheese: Freshly grated makes such a difference in how it melts and browns
- 1/2 teaspoon garlic powder: Distributes evenly without any burnt bits you get from fresh garlic
- 1/2 teaspoon dried oregano: That classic Italian background note that makes everything taste familiar
- 1/4 teaspoon freshly ground black pepper: Just enough warmth to balance the salty cheese
- 1/4 teaspoon salt: The Parmesan is already salty so go easy here
- 2 large eggs: Room temperature eggs adhere better to the eggplant surface
- 2 tablespoons milk: Thins the egg wash just enough for an even coating
- Olive oil spray: Gets into all those crispy crevices without making them greasy
Instructions
- Heat things up:
- Crank your oven to 425F and line two baking sheets with parchment paper then give them a quick spray of olive oil so nothing sticks.
- Slice thin and dry:
- Cut that eggplant into rounds about 1/8 inch thick then pat each slice with paper towels until theyre dry to the touch.
- Set up your dipping station:
- Whisk the eggs and milk in one shallow bowl then mix the panko Parmesan garlic powder oregano pepper and salt in another.
- Dip and dredge:
- Dip each eggplant round into the egg mixture let the excess drip off then press it into the breadcrumb mixture until both sides are well coated.
- Arrange in a single layer:
- Lay the coated slices on your prepared baking sheets without crowding them then give the tops a light spray of olive oil.
- Bake flip and bake again:
- Bake for 12 to 15 minutes until the bottoms are golden then carefully flip each chip and bake another 10 to 12 minutes until both sides are crisp and browned.
- Cool for maximum crunch:
- Let them cool on a wire rack for at least 5 minutes because thats when they really crisp up.
Save My friend Mike stood in my kitchen once eating them straight off the cooling rack and said he couldnt believe these were baked. That moment when you realize something healthy actually tastes indulgent is pretty much the best feeling.
Getting The Crisp Right
I learned that spacing matters more than I thought. When the slices are too close they create a little steam pocket between them and that crunch just doesnt develop. Give them room to breathe and they turn into perfect chips.
Making Them Yours
Sometimes I add a pinch of smoked paprika to the breadcrumb mix for a little depth. Other times I skip the oregano and add dried basil instead. The technique stays solid but small tweaks keep these interesting.
Serving Ideas
These work as an appetizer a snack or even a side alongside something simple like soup. The key is having something to dip them in because that first crunch with sauce is pretty magical.
- Warm marinara is classic but try pesto for something different
- A sprinkle of extra Parmesan right after baking melts beautifully
- Make a double batch because the first one never lasts long enough
Save Hope these become a staple in your kitchen like they are in mine.
Recipe Guide
- → How do I achieve extra crispiness on the eggplant chips?
Using a convection oven or briefly finishing under the broiler for 1–2 minutes can enhance crispiness. Make sure the slices are thin and moisture is patted dry.
- → Can I make these without gluten?
Yes, substitute regular panko breadcrumbs with gluten-free panko to keep the coating crisp and safe for gluten-sensitive diets.
- → What herbs are used in the coating?
Dried oregano is mixed with garlic powder, pepper, and salt to create the aromatic, savory breading for the eggplant slices.
- → Is this suitable for vegetarians?
Yes, the dish contains no meat and uses vegetarian-friendly ingredients like eggs, milk, Parmesan, and herbs.
- → How should I serve these golden eggplant chips?
They’re excellent as a crunchy snack or appetizer and pair well with a side of marinara sauce for dipping.
- → What is the recommended thickness for slicing eggplant?
Slices should be about 1/8 inch thick to ensure even baking and a crisp texture.