Pin It My neighbor knocked on the door one summer evening with a bag of eggplants she couldn't use, and I stood there staring at them like a puzzle I didn't know how to solve. That night I decided to slice them thin, coat them in a crispy Parmesan crust, and bake them until they turned golden. They came out of the oven shattering between my teeth, nothing like the mushy eggplant I'd avoided for years. It was the kind of happy accident that changes what you think you like.
I brought a batch to a potluck once, worried people would politely decline the eggplant. Instead, I watched them disappear faster than the cookies, and someone actually asked for the recipe written down. That's when I knew these weren't just a way to use up vegetables—they'd become something people actually wanted.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: The thickness matters more than you'd think; too thin and they shrivel, too thick and the inside stays soft.
- 1/2 cup panko breadcrumbs: Regular breadcrumbs get dense, but panko stays light and shatters in your mouth with every bite.
- 1/3 cup grated Parmesan cheese: The salty umami backbone that makes these taste less like health food and more like a proper snack.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon salt: Don't skimp on the herbs; they're what makes people ask if there's some secret ingredient.
- 2 large eggs and 2 tablespoons milk: The binding layer that lets the coating cling like it belongs there.
- Olive oil spray: Just enough to toast the breading golden without turning these into something you'd need to feel guilty about.
Instructions
- Get your setup ready:
- Heat the oven to 425°F and line two baking sheets with parchment paper, then give them a light spray of olive oil. This matters because it keeps everything from sticking and helps the undersides crisp up.
- Slice and dry your eggplant:
- Cut the eggplant into thin rounds, about 1/8 inch—a mandoline makes this easier if you have one, but a sharp knife works fine. Pat each slice dry with paper towels because moisture is the enemy of crispiness.
- Mix your coatings:
- Whisk eggs and milk in one bowl until combined, then toss panko, Parmesan, garlic powder, oregano, pepper, and salt together in another. The breadcrumb mixture should smell herbaceous and salty already.
- Coat each slice:
- Dip an eggplant slice in the egg mixture, let the excess drip off, then press it firmly into the breadcrumb mixture so the coating really sticks. The pressure matters; it seals everything together.
- Arrange and spray:
- Lay each coated slice flat on the baking sheet in a single layer, then give the tops a light spray of olive oil. Don't crowd them or they'll steam instead of crisping.
- Bake until golden:
- Bake for 12 to 15 minutes, then flip each chip and bake another 10 to 12 minutes until the edges are deep golden and they feel crispy when you tap them. The flipping is what gets both sides perfect.
- Cool before serving:
- Let them sit on a wire rack for a few minutes so they firm up and don't fall apart when you grab them.
Pin It My mother-in-law, who's made eggplant Parmesan her whole life, tasted one of these and said, 'Why haven't I been making them this way?' It was a small moment, but it stuck with me—sometimes the simplest tweak to a recipe you've known forever makes you wonder what else you've been missing.
Why These Beat Traditional Eggplant Parmesan
There's no sauce to make, no layers to fuss with, and you finish in about 40 minutes instead of an hour. They're crispy right now instead of getting soft once the cheese cools, and you can eat them with your hands like the snack they're meant to be. If you love eggplant Parmesan but want something quicker and more fun to eat, this is your answer.
The Crispiness Secret
The convection setting on your oven will get these crispier than regular bake because the air circulates and browns more evenly. If you don't have convection, finish them under the broiler for a minute or two at the end, but watch closely because they go from golden to burnt fast. The panko is already doing most of the work, but those last details push it from good to addictive.
Easy Upgrades and Serving Ideas
Serve these as-is, with marinara sauce for dipping, or even a quick aioli if you're feeling fancy. A pinch of chili flakes mixed into the breadcrumb coating adds a gentle heat that keeps people coming back for more. They're perfect as an appetizer, a side dish for dinner, or honestly just something to have around for when snacking happens.
- Make them gluten-free by swapping regular panko for the gluten-free kind without changing anything else.
- Double the batch and freeze the coated, unbaked slices—they bake straight from frozen with just a few extra minutes.
- Toss them with a little flaky salt right when they come out of the oven for that finishing touch.
Pin It These chips somehow turned an eggplant my neighbor didn't want into something people ask me to make. There's something satisfying about taking something ordinary and making it better than expected.
Recipe FAQs
- → How do I achieve extra crispiness?
Try using a convection oven or finish the chips under the broiler for 1–2 minutes while watching closely to avoid burning.
- → Can I make the coating gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free panko to keep the coating crispy without gluten.
- → What is the best way to slice the eggplant thinly?
Use a sharp knife or a mandoline to slice the eggplant into uniform 1/8-inch rounds to ensure even baking and crispness.
- → What dipping sauces pair well with these chips?
Marinara sauce is a classic choice, but they also go well with garlic aioli, ranch, or spicy tomato dips.
- → How should I store leftover chips?
Store cooled chips in an airtight container at room temperature for up to 2 days to maintain crispness.