Crispy Baked Eggplant

Bahan-bahan (8 porsi)

• 1 ½ -2 pounds eggplant (sliced ¼ inch)
• salt
• ½ cup all-purpose flour
• 4 eggs
• 2 cups Italian bread crumbs
• ⅓ cup shredded Parmesan cheese
• 1 lemon (zested)
• ½ teaspoon garlic powder
• ½ teaspoon dried basil