Wash the eggplants and drain them well, trim off and discard the stem. Cut into half inch thick slices, salt them lightly and put them in a colander. Set aside.

Beat the egg with salt and pepper and the herbs. If you want to prepare vegan crispy eggplant, use water and chickpea flour instead.

Turn on the oven at 400°F, turn on the grill function if possible. Prepare a baking tray covering it with parchment paper or, as I did, use a silicone mat like Silikomart Crispy Mat Round.

Place the breadcrumbs and flour separately in two trays. Season the breadcrumbs with salt and fresh chopped herbs to taste.

Dip each eggplant slice both sides in the flour, then in the egg or chickpea flour batter and finally in the breadcrumbs; take care to coat them evenly. Line the eggplant slices onto the baking pan.

Once all the eggplant slices are ready, drizzle with some olive oil and bake for 20 minutes, turning them halfway. Remove the crispy eggplant from the oven and enjoy them hot or warm.