Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. In another bowl, beat the eggs.
Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture. Place the coated slices on the prepared baking sheet and spray lightly with olive oil.
Bake for 20 minutes, flipping halfway through, until golden and crispy.
Remove from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve warm as an appetizer, garnished with fresh basil if desired.
Robô das Receitas
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