Preheat the oven to 350°F. Slice the eggplant into ¼ inch wheels and sweat them in a skillet over medium heat for 2 – 3 minutes on each side. Take out the pan and pat dry with a paper towel.
Mix the breadcrumbs with the thyme, oregano, salt, and pepper in a bowl. Use a fork to whisk the eggs in a separate bowl. Then, coat the eggplant slices into the egg mixture and then into the crumb bowl.
Heat a pan and add the olive oil, then fry the breaded eggplant until golden brown on each side. About 2 – 3 minutes on either side.
In a large oven-safe dish, pour in a generous amount of marinara sauce, then layer on the eggplant then mozzarella, and Parmesan. Continue to build up the dish by repeating the layers at least 3 times. Pop into the heated oven and bake for 20 – 30 minutes.