Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Combine⅔ cup breadcrumbs, 2 teaspoons Italian herb mix, 1 teaspoon garlic powder, ¼ cup parmesan cheese, 1 teaspoon salt, and ¼ teaspoon black pepper in a large plate.
In a bowl, beat 2 large eggs with a pinch of salt.Alternatively, whisk chickpea flour, water, and a pinchof salt together.
Cut 2 medium eggplants into ½-inch (1.5 cm) discs.
Dip the eggplant slices in the beaten egg or chickpea batter.Then let the excess batter drain and dip the eggplant into the breadcrumb mixture till both sides are coated.Finally, arrange slices on your prepared baking sheet.
Drizzle with 2 tablespoons extra virgin olive oil and bake at 400°F or 200°C for 20 minutes, then turn slices around and bake them for 5 more minutes.
Eggplants should be tenderinside, crisp, and golden brown outside.
SERVING SUGGESTIONS
Appetizer or side dish: transfer them on a serving platter, optionally sprinkle with chopped parsley and a few lemon wedges.
Main dish:serve them on top of a bowl of pasta or rice, topped with a few spoonfuls of marinara sauce, basil leaves, and a drizzle of extra virgin olive oil.
Snack or quick lunch: nothing beats a warm baguette stuffed with homemade marinara sauce, crispy baked eggplants, and fresh basil.