Wash the eggplant and cut it into consistent half-inch rounds. Keeping the slices uniform ensures that every piece cooks through at the same time without some becoming mushy or others staying raw.
Salt both sides of the slices and let them sit for 30 minutes to draw out bitter moisture. Rinse them under cold water and pat them completely dry with a towel; this is the secret to a high-protein vegetarian snack that isn’t soggy.
Organize three bowls: one with seasoned flour, one with whisked eggs, and one with a mix of Panko, Parmesan, and oregano. Having this assembly line ready makes the breading process fast and prevents a mess in your kitchen.
Dredge each slice in flour, dip it into the egg wash, and then press it firmly into the Panko mixture. The flour provides a dry base, while the egg acts as a strong glue for the crunchy breadcrumbs and savory cheese.
Heat an inch of oil in a skillet and fry the slices for about three minutes per side. You are looking for a deep golden-brown color and a firm, crispy exterior that holds its shape when lifted with tongs.
Place the hot slices on a wire rack or paper towels to remove excess oil. Immediately sprinkle with a final pinch of sea salt to enhance the herbal notes and ensure the “Zacrispy” crust stays perfectly seasoned.
