Preheat your oven to 400°F. Slice the eggplant into 1/4 inch thick rounds and place them on a wire rack in a single layer. Sprinkle salt over one side of the slices and let them rest for 15 minutes.

Pat dry with a paper towel, flip the slices, salt the other side, and let sit for another 15 minutes. Blot the moisture off with a towel once more.

Set up a dipping station. In one bowl, beat the egg until smooth. In another bowl, combine the breadcrumbs, parmesan, and Italian herbs.

Coat each eggplant slice by first dipping it into the egg mixture, letting any extra drip off, and then pressing it into the breadcrumb mixture to ensure the coating sticks.

Arrange the breaded eggplant rounds on a baking sheet lined with parchment paper in a single layer. Place them in the oven and bake for about 15 minutes.

Flip the slices carefully and bake for another 5-7 minutes until golden and crispy. Once done, remove the tray from the oven and serve immediately.