Instructions
Prepare the eggplants:
Wash the eggplants and cut them into slices about 1 cm thick. Arrange them on a baking sheet and sprinkle them with a pinch of salt. Let them rest for 15-20 minutes to eliminate the excess water. Then pat dry with a clean cloth or paper towel.

Prepare the ingredients for the breading:
In a bowl, beat the eggs with a pinch of salt and pepper. In another bowl, mix the breadcrumbs with the parmesan, oregano and paprika.

Bread the aubergines:
Dip each slice of aubergine first in the egg, making sure it is completely covered, and then in the breadcrumb mixture, pressing lightly to make the breading stick.

Bake:
Place the aubergine slices on a baking sheet lined with baking paper. Brush lightly with olive oil. Bake in a preheated oven at 200°C for about 20-25 minutes, turning them halfway through cooking, until they are golden and crispy.

Serving and Storage Tips
Serving: Serve the crispy eggplant slices with a yogurt sauce, a fresh marinara or simply a drizzle of balsamic vinegar. They are also great as a base for crostini or bruschetta.
Storing: You can store them in the refrigerator in an airtight container for up to 2 days. Reheat them in the oven for 5-7 minutes at 180°C to restore the crunchiness.
Freezing: Once cooked and cooled, freeze them in a food bag. To serve, reheat them directly in the oven without defrosting.
Variations