Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Depending on the size of your eggplant, you may need two lined baking sheets.
Slice the eggplant into ¼-inch rounds and put them in a colander in the sink. Generously sprinkle them with salt, making sure to coat both sides of the rounds. Let the eggplant sit for at least 15 minutes and up to 30 minutes until it begins to "sweat" and drops of moisture appear. Transfer the eggplant slices to a clean towel and pat them dry.
In the meantime, set up the breading station. Beat the eggs in a shallow bowl or plate with rims. In another shallow bowl or plate, whisk together the panko, parmesan, Italian seasoning, and salt.
Use a fork to dip each eggplant slice in the egg bowl followed by the breading bowl. Be sure to flip the slices over in each bowl to coat both sides and press the slices down into the breading to make it stick. After dipping in each bowl, hold the eggplant slice over the bowl with your fork to let any excess egg or breading drip/shake off.
Put the breaded eggplant slices on the lined baking sheet(s) and transfer them to the oven. Bake for 30 minutes, flipping halfway through, until lightly browned and crispy. If you are using more than one baking sheet, swap the positions of the baking sheets halfway through.
Serve the eggplant slices with marinara sauce for dipping, and enjoy!
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