Preheat oven to 375ºF. Peel the Eggplant. Cut it into half inch slices. Very lightly oil a baking sheet with the olive oil.
Add a little salt and pepper to the flour in a bowl. In a second bowl, fork stir the eggs. Put the panko crumbs in a third bowl. (If you don’t have panko crumbs, you can use herbed bread crumbs. You may also add salt, pepper or other herbs to the panko crumbs if you wish, like Basil or even finely grated Parmesan cheese.) Dredge each Eggplant slice in the flour, tapping off any excess. Dip each Eggplant slice in the egg wash, and then the panko crumbs, pressing to coat evenly and lightly. Place the breaded Eggplant slices on the oiled baking sheet, spreading them out evenly. Bake at 375ºF until just golden, about 20 minutes. Flip the slices over and bake for another 15 minutes. Remove from the oven. The Eggplant can be used in a recipe immediately, or frozen in airtight freezer bags for three or four months. It is perfect in Aubergine Lemon Chicken, Vegetable Tower and Eggplant Parmigiana.