• slice the eggplant into 1/2 inch slices (one average sized eggplant should yield 9-11 slices). Preheat the oven to 400.
• Prepare your assembly line: whisk eggs in a medium bowl and set aside. Toss breadcrumbs, salt, pepper, garlic powder, and parmesan together on a plate and set next to the bowl of egg. Prepare your baking sheet by spraying generously with olive oil.
• One at a time and using a fork, dip your eggplant rounds into the whisked egg to fully coat, followed by the breadcrumb cheese mixture. Be sure to coast both sides as well as the edges! Then, set on the baking sheet and repeat with all remaining rounds.
• lightly spray the top of your eggplant with a thin layer of olive oil and bake at 400 for 10 minutes. (Spraying olive oil on top is not necessary, so don't worry if you don't have spray! It just helps it to come out more golden.)
• After the 10 minutes is up, remove the pan from the oven and flip all rounds. Place back in the oven to bake for 5-8 more minutes (until the top is golden and crispy). When it's ready, remove and allow to cool! Serve with creamy avocado dip, ranch, mayo, or any of the serving suggestions listed in the blog post above!

Creamy Avocado Dip

• In a medium sized bowl, whisk together mashed avocado, yogurt, and garlic! Use an electric mixer to get rid of clumps. Season with salt and pepper to taste! To make more of a drizzle, add water to desired consistency!