Creating your Crispy Baked Italian Eggplant is as easy as following these simple steps:

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. Slice the eggplants: Cut them into ½-inch thick rounds. For a more even texture, try to keep all slices the same thickness.
3. Salt the eggplant: Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat them dry afterward.
4. Prepare the breading: In one bowl, whisk the eggs. In another bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper.
5. Coat the eggplant: Dip each slice first into the egg wash, allowing excess to drip off, and then press it into the breadcrumb mixture until fully coated.
6. Arrange on baking sheet: Place the coated eggplant slices on the prepared baking sheet. Make sure they’re in a single layer, avoiding any overlap.
7. Drizzle or spray with olive oil: Lightly spray or drizzle olive oil over the eggplant slices to help them crisp up in the oven.
8. Bake in the preheated oven for 30-35 minutes, flipping them halfway through to ensure even cooking. They should be golden brown and crispy when done.
9. Check for doneness: If they are golden and crisp, remove them from the oven, and allow them to cool slightly.

Following these steps will lead you to an incredible dish that’s certain to impress.