Save My neighbor knocked on my door one afternoon with a paper bag of eggplants from her garden, and I had no idea what to do with them. I'd always thought eggplant Parmesan meant a heavy baked dish, but that day I decided to slice them thin and bake them until they shattered like glass. The moment they came out of the oven, golden and crisp, I understood why she'd brought them over—these weren't supposed to be soft and velvety, they were supposed to snap between your teeth.
I made these for a game night last spring, thinking they'd be a warm-up snack before the main food arrived. Instead, people were huddled around the platter like it was the entire event, and I had to send my friend the recipe before he even sat down.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: Thin slices are your secret weapon—they bake fast and crisp up instead of staying mushy in the middle.
- 1/2 cup panko breadcrumbs: Panko gives you that light, shattery texture, way better than regular breadcrumbs which pack down too tight.
- 1/3 cup grated Parmesan cheese: Use the real stuff if you can, not the pre-shredded kind with cellulose—it melts better and tastes sharper.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: These build a savory baseline that stops you from wanting to salt them after they come out of the oven.
- 2 large eggs and 2 tablespoons milk: The egg mixture is your glue—it holds everything together and creates that golden exterior.
- Olive oil spray: Just enough to help them brown without turning them into fried chips.
Instructions
- Set your oven and prep your pans:
- Heat your oven to 425°F and line two baking sheets with parchment paper, giving them a light spray of olive oil so nothing sticks. This temperature is hot enough to crisp them up in the time the inside gets tender.
- Slice and dry your eggplant:
- Use a sharp knife or a mandoline to get slices about 1/8 inch thick—thickness matters here because too thin and they'll burn, too thick and they stay soft. Pat them dry with paper towels afterward or they'll steam instead of crisp.
- Make your breading station:
- Whisk eggs with milk in one shallow bowl until there's no streak of white left, then mix panko, Parmesan, garlic powder, oregano, pepper, and salt in another bowl. Having everything ready means you can move fast once you start dipping.
- Bread each slice:
- Dip each eggplant round into the egg first, let the excess drip off for a second, then press both sides into the breadcrumb mixture—press lightly so the coating stays on instead of clumping. It helps if your hands stay dry, so wipe them on a towel between rounds.
- Arrange and spray:
- Lay the breaded slices in a single layer on your pans, not touching, then give the tops a light spray of olive oil. This is what makes them crisp, not the baking, so don't skip it.
- Bake in two stages:
- Bake for 12 to 15 minutes until the bottom edges start turning golden, then flip each chip and bake another 10 to 12 minutes. The second side will crisp up faster because the pan is hot.
- Cool before serving:
- Let them sit on a wire rack for a few minutes—they'll continue to crisp as they cool, and if you eat them straight off the sheet they'll be slightly tender inside.
Save These chips sat on my counter after that game night, and people were still eating them the next morning at room temperature, dunking them in cold marinara like they were the most natural pairing in the world. That's when I realized I'd created something that worked at any moment, any temperature, as a snack or an appetizer or just proof that eggplant doesn't have to be soft.
For Extra Crunch and Flavor
If you're after an extra shatter-in-your-mouth texture, a convection oven is your friend because the moving air gets them crispier than a regular oven. You can also finish them under the broiler for the last minute or two—just don't walk away because the line between golden and charred is a lot closer than you think. A pinch of chili flakes mixed into the breadcrumb mixture adds a warm kick that makes people ask what your secret is.
What to Serve Them With
Marinara sauce is the obvious choice and it works, but I've also seen people eat these with a cool ranch dip, a punchy salsa verde, or even just a squeeze of lemon. They're salty enough on their own that they don't need dipping sauce, but the sauce gives you an excuse to eat more of them. I've found that having something acidic or cooling nearby makes people keep reaching instead of getting bored after a handful.
Storage and Make-Ahead Tips
These are best the day you make them, when they're still snappy, but they'll keep in an airtight container for a few days and you can reheat them in a 350°F oven for about five minutes to wake them back up. You can also bread them hours ahead of baking, layer them between parchment in a container, and stick them in the fridge until you're ready to turn on the oven. Some people freeze the breaded chips before baking and claim it makes them even crispier, though I haven't tested that myself.
- Always store them in an airtight container or they'll go soft and sad within a few hours.
- Reheating in the oven beats the microwave, which will steam them into mush.
- If you're prepping ahead, don't stack uncooked breaded slices directly on top of each other—separate with parchment so they don't stick.
Save What started as my neighbor forcing vegetables on me became something I now make intentionally, and I think that's the mark of a recipe worth keeping. These chips prove that sometimes the simplest idea—thin slices, good breading, hot oven—can turn something ordinary into something you'll remember.
Recipe FAQ Section
- → How can I make the chips extra crispy?
For extra crispiness, use a convection oven or finish the chips under the broiler for 1-2 minutes while watching closely to avoid burning.
- → Can I make these gluten-free?
Yes, simply substitute the panko breadcrumbs with gluten-free panko to accommodate gluten sensitivities.
- → What herbs enhance the coating flavor?
Dried oregano combined with garlic powder, black pepper, and salt adds aromatic and savory notes complementing the Parmesan perfectly.
- → How thick should the eggplant slices be?
Slices about 1/8 inch thick work best, allowing even baking and a crisp texture without becoming soggy.
- → Is there a recommended dipping sauce?
A classic marinara sauce pairs wonderfully, balancing the cheesy, crunchy chips with a fresh, tangy touch.