Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Slice the eggplants into 1/2 inch rounds and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture.

In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.

In another bowl, beat the eggs.

Rinse the eggplant slices and pat them dry with paper towels.

Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

Place the coated eggplant slices on the prepared baking sheet. Brush the tops lightly with olive oil.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.