Creating Crispy Baked Italian Eggplant is an easy process if you follow these simple steps:

1. Preheat Oven: Set your oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Prepare Eggplants: Slice the eggplants into round discs, about ½ inch thick. Place them in a colander and sprinkle with salt, letting them sit for 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
3. Set Up Breading Station: In three separate shallow bowls, place the flour in one, beaten eggs in another, and mix the breadcrumbs with Parmesan cheese, oregano, garlic powder, salt, and pepper in the third.
4. Bread the Eggplants: For each eggplant slice, first coat it in flour, tap off excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, coat with the breadcrumb mixture, pressing lightly to ensure an even coating.
5. Arrange on Baking Sheets: Place the breaded eggplant slices on the prepared baking sheets. Ensure they are not touching for even baking.
6. Spray with Olive Oil: Lightly spray the tops of the breaded eggplant slices with olive oil to promote crispiness.
7. Bake: Place the baking sheets in the oven and bake for 30-40 minutes, flipping the slices halfway through. Bake until golden brown and crispy.
8. Cool: Once baked, remove from the oven and let the eggplant cool for about 10-15 minutes.

These steps will guide you in crafting this amazing dish effortlessly!