Save My mom used to make eggplant Parmesan the traditional way—breaded, fried, stacked with sauce and cheese—and it was delicious but heavy. One afternoon, I was craving that savory, crispy texture without the commitment, so I sliced some eggplant paper-thin, tossed it in a quick breadcrumb coating, and baked it. Twenty minutes later, I had something magical: golden, shatteringly crisp chips that tasted like an Italian kitchen smelled. Now they're my go-to when I want something crunchy and satisfying without overthinking it.
I brought these to a casual dinner party last spring, piled on a wooden board with a bowl of marinara for dipping, and people actually stopped talking to eat them. Someone asked if they were store-bought because they couldn't believe how evenly crispy they were. That moment sealed it for me—simple, elegant, and genuinely impressive without a fuss.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: The thinner you slice, the crispier they become; a sharp knife or mandoline is your friend here, and don't skip patting them dry afterward—that moisture is the enemy of crunch.
- 1/2 cup panko breadcrumbs: Panko stays lighter and airier than regular breadcrumbs, which is exactly what keeps these chips from feeling dense.
- 1/3 cup grated Parmesan cheese: Fresh grated is worth it; the pre-shredded stuff has anti-caking agents that sometimes interfere with browning.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: This blend is forgiving and flexible—taste it in the breading mixture before you commit to the coating.
- 2 large eggs and 2 tablespoons milk: The egg acts as glue; the milk thins it just enough so the coating grabs evenly without pooling.
- Olive oil spray: A light mist is all you need; too much and they'll be greasy instead of crisp.
Instructions
- Get your oven ready and set the stage:
- Preheat to 425°F and line two baking sheets with parchment paper, then give them a light spray of olive oil so nothing sticks.
- Slice and dry your eggplant:
- Cut those rounds to about 1/8 inch thick—a mandoline makes this effortless and consistent. Pat each slice dry with paper towels; the drier the better for crispiness.
- Prepare your egg wash and seasoning blend:
- Whisk eggs with milk in one shallow bowl, and in another, mix the breadcrumbs, Parmesan, garlic powder, oregano, pepper, and salt. A quick taste of the breadcrumb mixture tells you if the seasoning feels right.
- Coat each slice with care:
- Dip an eggplant round into the egg mixture, then press it gently into the breadcrumb blend, making sure the coating clings all over. The gentle pressing matters more than aggressive shaking.
- Arrange and spray:
- Lay the coated slices flat on your prepared sheets in a single layer—don't crowd them—then give each a light top spray of olive oil, which helps them brown and crisp.
- Bake until golden:
- Slide into the oven for 12 to 15 minutes, then flip each chip and bake another 10 to 12 minutes until they're deep golden and feel crispy when you tap one. You'll hear the difference.
- Cool slightly before serving:
- A wire rack lets air circulate underneath so they stay crispy; even just 3 to 5 minutes makes them set up nicely.
Save What started as a quick snack solution became something I now make whenever I want to feel a little clever in the kitchen—crispy without effort, Italian without pretension. There's something satisfying about turning one humble vegetable into something that tastes more sophisticated than it has any right to be.
Making Them Crispier
If your oven runs cool or you want them extra-shattered, use convection mode if you have it—the circulating air helps them brown faster and more evenly. Alternatively, after they come out of the regular oven at that final stage, slide them under the broiler for 1 to 2 minutes, but watch like a hawk because they can blacken in seconds.
Flavor Variations Worth Trying
The beauty of this formula is how easy it bends to your mood. A pinch of chili flakes stirred into the breadcrumb mix adds gentle heat, while a tablespoon of finely chopped fresh basil swapped in for some of the oregano makes them taste like summer. Even grated lemon zest mixed into the coating brings brightness without changing the texture.
Serving and Storing
Serve them straight from the oven when they're at their crispiest, ideally with a small bowl of marinara sauce for dipping. They're sturdy enough to hold up as an appetizer, casual enough for a side snack, and impressive enough to set out when you want people to feel welcomed without you breaking a sweat.
- Leftovers keep in an airtight container for up to two days, though they're best enjoyed the same day.
- Reheat them in a 350°F oven for about 5 minutes to restore crispness rather than the microwave, which softens them.
- You can prep the coated slices a few hours ahead and bake them right before serving, or even freeze them uncooked and bake from frozen, adding just a few minutes to the time.
Save These chips are proof that sometimes the simplest approach wins. Bring them to the table, watch people reach for more than one, and smile knowing you pulled off something that tastes cared-for without the theater.
Cooking Questions & Answers
- → How thin should the eggplant slices be?
Slice eggplant to about 1/8 inch thickness for optimal crispiness and even baking.
- → Can I make these chips gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free panko to accommodate dietary needs.
- → What helps achieve a crispy texture?
Using a high oven temperature and flipping halfway through baking ensures golden, crunchy chips.
- → Is there a way to add some heat to the chips?
A pinch of chili flakes added to the breadcrumb mixture introduces a subtle spicy kick.
- → What is the best way to serve these eggplant chips?
They pair wonderfully with marinara sauce for dipping, enhancing their savory flavors.
- → Can I use a convection oven for baking?
Yes, convection baking can help achieve extra crispiness; just watch closely to prevent over-browning.