The Best Crispy Oven-Baked Eggplant Rounds Recipe Ever - Beard and Bonnet

Ingredients

• 1 medium eggplant, washed and sliced into 0.5 inch (1.27 cm) thick rounds
• 1 ½ cups panko crumbs
• 1 cup finely grated Parmesan Reggiano
• 2 eggs
• ½ cup flour
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 tablespoon fresh flat parsley, finely chopped
• Salt
• Pepper