Creating Crispy Baked Italian Eggplant is simple if you follow these steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

2. Prepare Eggplant: Wash and slice the eggplants into ½-inch rounds. To help reduce bitterness, sprinkle the slices with salt and let them sit for about 30 minutes. Rinse under cold water, then pat dry with a paper towel.

3. Mix Dry Ingredients: In a bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, oregano, basil, salt, and black pepper.

4. Prepare Eggs: In another bowl, beat the eggs until well mixed.

5. Bread the Eggplant: Dip each eggplant slice first into the beaten eggs, making sure to coat both sides. Then, dredge in the breadcrumb mixture, pressing gently to ensure that the coating sticks.

6. Arrange on Baking Sheets: Place the breaded eggplant slices on the prepared baking sheets in a single layer, leaving space between each slice for even cooking.

7. Bake: Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy.

8. Cool: Remove from the oven and let cool for about 5 minutes before serving.

9. Serving Option: For added flavor, you can serve the crispy eggplant slices with marinara sauce for dipping or drizzling.

10. Garnish: If desired, garnish with fresh basil leaves before serving for an added touch of freshness.

These simple steps guarantee that you’ll enjoy a delicious and crispy Italian eggplant dish that’s sure to impress.