Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the eggplants into ½-inch rounds, sprinkle salt, and let sit for 30 minutes. Rinse and dry.

Mix panko breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, thyme, oregano, salt, and pepper in a bowl.

In a separate bowl, whisk together the eggs and olive oil until well combined.

Dip each eggplant slice in the egg wash, then coat in the breadcrumb mixture.

Arrange the coated slices on the baking sheet and bake for 20-25 minutes, flipping halfway through.

Let the baked slices cool slightly before serving warm as an appetizer, side dish, or sandwich topping.