Wash the eggplant and trim off the green stem end. Optionally, peel the skin if preferred. Slice the eggplant into 1/2-inch thick disks.

Place the sliced disks in a colander or on a cooling rack set over a baking sheet, sprinkle generously with salt, and allow to sit for at least 30 minutes to draw out moisture and reduce bitterness.

Melt the unsalted butter in a bowl. In a separate bowl, combine the breadcrumbs, shredded Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning, mixing them thoroughly.

Pat the eggplant slices dry with paper towels to remove excess moisture.

Dip each eggplant disk first into the melted butter, ensuring both sides are coated, then dredge them in the breadcrumb mixture, pressing gently to adhere the breading evenly.

Line a baking sheet with aluminum foil or parchment paper, then place the breaded eggplant disks on it in a single layer, making sure they are not overlapping.

Preheat the oven to 400°F (204°C). Bake the eggplant slices for 15 minutes.

Carefully flip each slice and bake for an additional 7 minutes, or until they are golden brown and the breading is crispy.

Remove from the oven and serve warm. These crispy baked eggplant slices make a great side dish, appetizer, or can be used in recipes like eggplant Parmesan.