Slice 2 large eggplants into ½-inch thick rounds. Sprinkle with salt and let sit for 30 minutes.

In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, minced garlic, parsley, thyme, salt, and black pepper.

In another bowl, whisk together 2 eggs and 1 tablespoon olive oil until fully combined.

Dip each eggplant slice into the egg wash, then dredge in the breadcrumb mixture, pressing lightly.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place coated slices in a single layer.

Bake for 20-30 minutes, flipping halfway, until golden brown and crispy.

Cool slightly and serve warm as an appetizer, side dish, or sandwich topping.