Save to Pinterest My neighbor brought over a massive eggplant one summer evening, still warm from her garden, and I had no idea what to do with it. I'd always been intimidated by eggplant—it seemed to either turn into mush or absorb oil like a sponge. But she mentioned a trick she'd learned from her nonna: slice it thin, bread it, and bake it until it shatters between your teeth. That conversation changed everything. Now these chips are what I reach for when I want something that feels indulgent but actually isn't.
I served these at a casual dinner party last fall, and they vanished before everyone even sat down. Someone asked if I'd made them at a restaurant, and I realized right then that this wasn't just a snack—it was the kind of thing people actually remember about a meal. My confidence in the kitchen got a real boost that night.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: The thickness matters more than you'd think—too thick and the inside doesn't cook through, too thin and it falls apart. A mandoline slicer is your secret weapon here, though a sharp knife and patience work just fine.
- 1/2 cup panko breadcrumbs: Panko is coarser than regular breadcrumbs, which is exactly why these chips get so wonderfully crunchy—regular breadcrumbs will pack down too much.
- 1/3 cup grated Parmesan cheese: The fresh stuff you grate yourself makes a real difference; the pre-grated kind has anti-caking agents that interfere with the texture.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: These seasonings are already built into the breading, so you're not adding extra salt elsewhere—keep that in mind if you're watching sodium.
- 2 large eggs and 2 tablespoons milk: The milk thins the egg slightly so it coats evenly without being too thick and goopy.
- Olive oil spray: This is crucial—a light spray prevents burning while keeping the oil content minimal enough that the eggplant actually crisps instead of steams.
Instructions
- Heat your oven and prep your space:
- Get your oven to 425°F and line two baking sheets with parchment paper, then give them a light spray of olive oil. This prevents sticking and helps with even browning from underneath.
- Slice and dry the eggplant:
- Cut your eggplant into thin rounds—aim for about 1/8 inch, like you're slicing a cucumber. Pat them completely dry with paper towels; any moisture left on the surface will steam instead of crisp, and that's the whole game here.
- Set up your breading station:
- In one shallow bowl, whisk together the eggs and milk until they're uniform. In another bowl, mix the panko, Parmesan, garlic powder, oregano, pepper, and salt—don't be shy mixing it all together so the cheese gets distributed.
- Coat each slice:
- Dip each eggplant round into the egg mixture first, let the excess drip off, then press it into the breadcrumb mixture on both sides. Press gently so the coating actually sticks; if you do this part right, it doesn't fall off during baking.
- Arrange and spray:
- Lay the coated slices out in a single layer on your prepared sheets—don't overlap them or the bottoms won't crisp. Give the tops a light spray of olive oil, which helps them brown and crisp up evenly.
- First bake:
- Bake for 12 to 15 minutes until the undersides are golden and the eggplant has started to soften. You'll smell something wonderful around minute 10.
- Flip and finish:
- Flip each chip carefully and spray the newly exposed tops with a little more olive oil. Bake for another 10 to 12 minutes until both sides are golden and crispy enough that they shatter a little when you bite them.
- Cool slightly:
- Let them sit on a wire rack for a few minutes so they firm up completely. They'll actually get crispier as they cool, so don't eat one straight off the pan or you'll burn your mouth.
Save to Pinterest A friend who usually orders takeout every night made these on a random Wednesday and texted me a picture of the empty plate. That moment, more than anything, made me realize this recipe sits in that sweet spot between restaurant-quality and actually easy enough to make when you're tired after work.
Flavor Variations That Actually Work
Once you've made the basic version a couple times, you'll start seeing possibilities everywhere. A tiny pinch of chili flakes mixed into the breadcrumb mixture gives you a subtle heat that builds as you eat—nothing overwhelming, just interesting. Some nights I add a teaspoon of Italian seasoning to the breading, and it smells like someone's cooking in an Italian grandmother's kitchen.
What to Serve Them With
Marinara sauce is the obvious choice and absolutely the right one, but I've also dipped these in tzatziki, into a simple yogurt-herb sauce, and even alongside hot honey. They're sturdy enough not to fall apart, which means you can actually dunk them without stress. The best move is whatever sauce you already have in your fridge that you genuinely love.
Storage and Make-Ahead Tips
These are best eaten fresh and warm, but life doesn't always work that way. You can store leftovers in an airtight container in the fridge for up to three days, and reheating them in a 350°F oven for about five minutes brings back most of the crispiness. For make-ahead cooking, you can bread the eggplant slices completely, layer them between parchment paper, and refrigerate for a few hours before baking—it actually helps the coating set and stick better.
- A convection oven shaves a few minutes off the cooking time and makes the chips even more golden if you have one.
- Finishing under the broiler for just one or two minutes at the very end creates an extra-crispy edge, but watch constantly because that line between perfect and burnt is about thirty seconds.
- These chips freeze beautifully after baking and can go straight from freezer to a 375°F oven for about eight minutes if you get a sudden craving.
Save to Pinterest These chips prove that the simplest foods often taste the best, and that sometimes the greatest recipes come from a neighbor's garden and a willingness to try something new. Make them once and they'll become part of your regular rotation.
Recipe FAQs
- → How do you ensure the eggplant chips are crispy?
Patting the slices dry removes moisture, and coating them with panko and Parmesan helps create a crunchy texture. Baking at a high temperature and flipping mid-bake ensures even crispiness.
- → Can I make these chips gluten-free?
Yes, by substituting regular panko breadcrumbs with gluten-free panko, you can enjoy a gluten-free version while maintaining the crispiness.
- → What is the best way to slice the eggplant?
Using a sharp knife or mandoline to slice the eggplant into 1/8-inch thick rounds ensures even cooking and optimal crispness.
- → How can I add a spicy flavor to these chips?
Sprinkling a pinch of chili flakes onto the breadcrumb mixture or serving the chips with a spicy dipping sauce adds a nice kick.
- → Is olive oil spray necessary for baking?
Lightly spraying the baking sheets and chip tops with olive oil helps achieve a golden-brown color and enhances the crisp texture during baking.