Step 1

Cut 1 medium eggplant crosswise into 1/2-inch-thick rounds. Sprinkle the slices with 1 tablespoon kosher salt and place in a large colander set over a bowl. Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes.

Step 2

Meanwhile, arrange a rack in the center of the oven and place a rimmed baking sheet on the rack. Heat the oven to 425°F. Place 1/2 cup all-purpose flour in a shallow bowl. Place 2 large eggs in a second shallow bowl and whisk to break them up. Place 2 cups panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian or za'atar seasoning, and 1/4 teaspoon black pepper in a third shallow bowl and whisk until combined.

Step 3

Firmly press the eggplant slices between layers of paper towels to remove as much liquid as possible. Working with 1 slice at a time, dip in the flour until well-coated, then shaking off excess. Dip into the eggs and let the excess drip off. Finally, dredge in the panko mixture, pressing to make sure the crumbs adhere. Place the breaded slices in a single layer on a plate.

Step 4

Remove the heated baking sheet from the oven. Add 3 tablespoons olive oil and tilt until the bottom of the baking sheet is evenly coated. Place breaded eggplant on the baking sheet in a single layer.

Step 5

Bake until well-browned and crisp on the bottom, about 20 minutes. Flip the slices and bake until crispy all over, 10 to 20 minutes more. Meanwhile coarsely chop 1/3 cup fresh parsley leaves.

Step 6

Sprinkle the parsley over the baked eggplant and serve with marinara sauce or labne for dipping.