Slice 2 medium eggplants into 1/2-inch thick rounds.

Sprinkle the slices with 1 teaspoon kosher salt and place them on a paper towel-lined tray. Let them sit for 20–30 minutes to draw out moisture.

Pat the slices dry with a paper towel.

In a shallow bowl, mix 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In a second shallow bowl, beat 2 large eggs until smooth.

In a third shallow bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Dredge each eggplant slice in the flour mixture, ensuring an even coating. Shake off any excess.

Dip the floured slice into the beaten eggs, coating it completely.

Press the slice into the breadcrumb mixture, covering it thoroughly. Gently press to help the breadcrumbs adhere. Repeat for all slices.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the breaded eggplant slices to the skillet in batches. Fry each slice for 2–3 minutes per side, until golden brown and crispy.

Transfer the fried slices to a paper towel-lined plate to drain excess oil. Add more oil as needed between batches.

Sprinkle the hot eggplant slices with extra grated Parmesan cheese and chopped parsley.

Serve with lemon wedges for brightness.