Heat the oven to 350°F. Line a baking tray with parchment paper.
Slice the eggplant into ¼-inch wheels.
Mix the panko crumbs with the thyme, oregano, salt, and pepper. Whisk the eggs together in a bowl.
Dip the eggplant wheels one at a time into the egg mixture, then dip the wheels into the panko mixture until well coated.