Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper and spritzing a light layer of olive oil.

Rinse and slice the eggplant into ½-inch thick rounds, sprinkle with salt, and allow to rest for 15 minutes. Blot dry with a paper towel.

In a mixing bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, oregano, salt, and black pepper and stir well.

Whisk together eggs and milk in a separate bowl until frothy; this mixture acts as the binder for the eggplant.

Dunk each eggplant slice into the egg mixture and let the excess drip off, then press into the breadcrumb mixture to coat.

Arrange the coated eggplant slices on the baking sheet, leaving space between slices, and lightly spritz with olive oil spray.

Bake for 25–30 minutes, turning halfway through, until golden brown and crispy.

Let the eggplant cool slightly before serving warm as an appetizer or side dish.