Step 1

Preheat the oven to 450F/220C. Line an oven tray or baking sheet with parchment.

Step 2

Combine all the dry ingredients, spices, salt and pepper in a shallow bowl.

Step 3

Cut the eggplant into ¼-inch rounds.

Step 4

Lightly whisk the egg whites in a bowl.

Step 5

Quickly dip the eggplant slices in the egg whites, then press into the dry mixture, turning to bread on both sides.

Step 6

Place on the baking sheet and continue until the eggplant slices are all breaded. Do not crowd the cutlets in the pan. Drizzle the olive oil over the tops of the eggplant cutlets.

Step 7

Bake for about 15 to 20 minutes, or until golden and crisp, turning once to brown on both sides. Remove and serve!