Wash and trim the ends of the eggplant. Slice the eggplant into 1/4 to 1/3-inch thick rounds. Lay the slices in a single layer on a wire rack set over a baking sheet (or directly on paper towels). Sprinkle generously with 1 teaspoon of salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.

After salting, use paper towels to thoroughly pat both sides of the eggplant slices dry. This step is crucial for crispiness.

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. If you don't have parchment, a light spray of olive oil will work.

In the first shallow dish, whisk together the eggs and milk (or water). In the second shallow dish, add the all-purpose flour. In the third shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, and black pepper, mixing well.

Working one slice at a time, first dredge the eggplant in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, press it firmly into the Panko mixture, ensuring both sides are fully coated.

Place the coated eggplant slices in a single layer on the prepared baking sheets, making sure they don't overlap. Lightly spray the tops of the eggplant with olive oil spray. This helps them brown and become extra crispy.

Bake for 15-20 minutes, then flip each eggplant slice. Continue to bake for another 15-20 minutes, or until golden brown and crispy on both sides, and tender when pierced with a fork. Keep an eye on them to prevent burning.

Remove from the oven and serve immediately. These are delicious on their own, with marinara sauce for dipping, or as a side to your favorite Italian meal.