Crispy Breaded Baked Eggplant

2 Preheat the oven to 450F, or 425F for a convection oven. Put [wprm-ingredient text="2 cups panko breadcrumbs" uid="7"] in a pie plate or shallow bowl. 
0 Trim the stem and bottom from [wprm-ingredient text="1¼-1½ pounds small eggplants" uid="0"]. Peel them, if you like, then slice into ½-inch thick rounds.
1 In a large bowl, whisk [wprm-ingredient text="2 large eggs" uid="1"], [wprm-ingredient text="1 teaspoon dried oregano" uid="2"], [wprm-ingredient text="1 teaspoon kosher salt" uid="3"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="4"], and a few good grinds of black pepper.
3 Add a handful of sliced eggplant to the bowl. Toss them in the egg wash until evenly coated, then transfer to the panko and turn them around in the crumbs, lightly patting them to adhere. Transfer to a platter or tray. Repeat the process until all the slices are coated. 
4 When the oven is hot, put a large rimmed baking sheet on the middle rack. Let the empty pan preheat for exactly 10 minutes — this is a key step to the crispy crust. Tip: Use a heavy-gauge, uncoated aluminum sheet pan to resist warping and conduct heat evenly. 
5 Remove the sheet pan from the oven, using oven mitts, and set it on the cooktop or other heat protected surface. Pour [wprm-ingredient text="½ cup olive oil" uid="6"] over the pan. Arrange the breaded eggplant in one layer. 
6 Bake 10 minutes, then remove the pan from the oven and flip the slices over. Continue baking an additional 10-12 minutes, until the eggplant is golden brown.
7 Serve the eggplant on a platter with torn basil scattered over the top, with a bowl of marinara sauce alongside for dipping.