1-Preheat and Prep Sheets: Preheat the oven to 375°F (190°C) and lightly coat baking sheets with olive oil. This sets you up for golden results without sticking.

2-Mix Egg Wash: In a shallow bowl, whisk the 2 large eggs with 1 tablespoon of water. This thin mixture helps the coating adhere without excess.

3-Combine Breading: In another bowl, mix 3/4 cup panko breadcrumbs, 3/4 cup finely grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir well for even flavor.

4-Slice Eggplant: Slice the 2 pounds of eggplants (about 6 small to medium-size) into rounds about 1/2 to 3/4 inch thick. Uniform slices bake evenly.

5-Bread the Slices: Dip each slice in the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Press gently for full coverage.

6-Arrange and Bake: Place the coated slices on the oiled baking sheets. Bake for 17-20 minutes until the bottom turns golden brown.

7-Flip and Finish: Flip the slices and bake for an additional 10 minutes or until lightly browned and firm. If short on time, broil the tops quickly instead of flipping.

8-Serve: Serve the baked eggplant as is or with marinara sauce for dipping. Enjoy hot for max crunch!