Start by prepping the eggplant. Preheat your oven to 400°F. Slice the eggplant into 1/4 inch rounds. Place the slices in a single layer on a cooling rack. Sprinkle with sea salt and let sit for 15 minutes. Afterward, use a paper towel to blot away the moisture, then flip the slices over. Salt the other side and let it sit for another 15 minutes before dabbing off any excess water.

Set up your breading station. In a small bowl, beat the egg and set it aside. In another bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, and dried Italian herbs.

Bread the eggplant slices. Dip each slice into the beaten egg, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.

Bake the eggplant. Place the coated slices in a single layer on a baking sheet. Bake for 15 minutes, then turn the slices over and bake for an additional 5-7 minutes until they are golden and crispy. Once done, remove from the oven and serve. Enjoy!