Crispy Baked Eggplant Chips

1 eggplant
2 eggs
2 tbsp milk
1 cup panko bread crumbs
1 tsp basil
1 tsp dill
1/4 tsp each of thyme, paprika, and minced parsley


Directions: Preheat oven to 375 degrees. Slice eggplant very thin, no more than 1/4″. Salt slices lightly and let them stand about 10 minutes. Next, pat dry with paper towels. Beat the eggs with milk in one bowl, combine panko and herbs in another. Dip the eggplant slices in the egg/milk liquid, then dredge in panko bread crumbs. Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.