In a large skillet, heat oil over medium heat.
Mix breadcrumbs, herbs, and salt together in a shallow dish.
In separate dish, whisk eggs together.
Slice eggplant into 1/2 inch slices. Dip first into egg and then breadcrumb mixture.
Fry in hot oil for 2-3 minutes in each side, or until golden brown. Remove from pan and drain on paper towels.
Top with heated marinara sauce and a sprinkle of Parmesan.
Serve hot over pasta of choice. Enjoy!