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In a wide, shallow bowl, whisk the eggs. In a medium shallow
bowl, mix together the panko, 3/4 cup of the Parmesan, the
pepper, and oregano.
Trim the ends of the eggplant, then cut it into 1/2 inch thick
slices. Dredge each slice through the egg, making sure both
sides are coated, then through the breadcrumbs, flipping it to
coat both sides.
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Sprinkle the eggplant slices with the remaining Parmesan and
return them to the oven until the cheese melts, about 2 minutes.
Meanwhile, in a small saucepan over medium heat, warm the pasta
sauce. Divide the eggplant among serving plates and top with pasta
sauce and mozzarella.
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