Baigan/Eggplant/Melongene - 1 lb
Breadcrumbs - 1/3 cup
Parmesan Cheese - 1/4 cup
Salt - 1/4 tsp
Black Pepper - 1/4 tsp
Garlic Powder - 1/8 tsp
Onion Powder - 1/8 tsp
Cayenne Pepper - Pinch
Milk - 1 cup
Flour - 1 1/2 cup
Wash baigan, pat dry and set aside.
In a bowl, mix together breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, onion powder and cayenne pepper.
Pour milk into a bowl and set aside.
Pour flour into a shallow bowl or plate and set aside.
Preheat oven to 375°F.
Slice eggplant into 1/4 inch discs.
Dredge each disc in flour, milk and breadcrumb mixture and place onto a greased baking sheet.
Bake for 12 minutes.
Turnover each disc and bake for an additional 10 minutes.
NOTE: If chips are not as crispy as you would like it to be, simply bake for longer until it reaches your desired crispness.