1-Preheat the oven to 375°F (190°C) and coat baking sheets thoroughly with olive oil; use two sheets if needed to avoid crowding the slices.

2-In a shallow bowl, whisk the eggs with 1 tablespoon of water. In another bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper to create a flavorful coating.

3-Slice the eggplants into thick rounds roughly 1/2 to 3/4 inch thick. Dip each slice into the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture, pressing gently to adhere. Arrange the coated slices on the prepared baking sheets.

4-Bake for 17-20 minutes until the bottoms are golden brown. Flip the slices and bake for an additional 10 minutes or until the second side is lightly browned and slightly firm. Adjust baking time if necessary based on your oven.

5-Remove from oven and serve plain or with marinara sauce for dipping, adding a fresh twist to your meal.