Combine the breadcrumbs, Parmesan cheese, oregano, salt and pepper in a shallow dish. Also place the flour, and the egg mixture, in shallow dishes.
Dredge an eggplant slice in the flour, shaking off the excess. Dip in the egg mixture, ensuring it is thoroughly coated. Now coat the eggplant in the breadcrumb mixture, pressing it on to help it adhere. Set the eggplant on a wide plate. Coat the remaining eggplant as you did the first.
Preheat the oven 200 degrees F. Line a baking sheet with parchment paper. Heat the oil in a large skillet set over medium heat. Cook the eggplant slices, in batches, for 2 minutes per side, or until golden brown. Drain on paper towel, set on the baking sheet and keep warm in the oven until all are cooked.