Preheat the oven to 425⁰ F. Line a baking sheet with parchment paper and add olive oil.
Cut ends of the eggplant off. Slice eggplant into 1/3 inch thick rounds.
Prepare red wine vinaigrette by adding red wine vinegar, water, olive oil, Dijon mustard and oregano in a small mixing bowl. Whisk together until well combined. Set aside.
In a larger mixing bowl, add breadcrumbs, garlic powder, onion powder, and oregano. Set aside.
Dip a few eggplant slices at a time into the red wine vinaigrette, then into the breadcrumb mixture. This step should be done in batches. Arrange breaded eggplant on a baking sheet and bake for 10 minutes. Once golden brown, flip eggplant slices and bake for another 5-10 minutes until both sides are golden brown. When done, take out of the oven and let cool until ready to serve. If desired, heat marinara sauce in a small saucepan to serve as a dipping sauce for the eggplant slices.
Serving size: 4 eggplant slices, Calories: 85 calories, Fat: 5 grams, Saturated fat: 1 grams, Carbohydrates: 7 grams, Sugar: 1 grams, Sodium: 70 milligrams, Fiber: 1.5 grams, Protein: 1 grams, Cholesterol: 0 milligrams