Place a triple layer of paper towels on a large baking sheet. Lightly season the sliced eggplant all over with salt and place on the prepared pan. Once full, top with another double or triple layer of paper towels and then more sliced eggplant. Once all eggplant is salted and layered, place a final double layer of paper towels over the top. Set another baking over over the eggplant slices. Place a heavy pot on the top to add weight. Set the eggplant aside for 45 minutes to an hour while preparing the sauce and breading.
While the eggplant is draining, adjust the oven rack to the upper and lower middle positions. Preheat to 425°F degrees.
In the bowl of a food processor, combine the bread crumbs, oregano, red pepper, Parmesan, and 1 teaspoon black pepper. Pulse until finely ground. Transfer the crumbs to a pie plate or shallow bowl. Pour the flour into a second shallow bowl and set aside. In a third bowl, whisk the eggs until blended. Set aside.
Blot the eggplant with paper towels to remove as much liquid as possible, then wipe off excess salt. Stack on a plate as you go. Place the now empty baking sheets in the oven to preheat.
Cut a large piece of parchment or wax paper and place on your work surface. Working with one piece at a time, dredge the eggplant in the flour, then dip in the egg, allowing excess to drip off. Dredge the eggplant in the breadcrumb mixture, coating the entire surface. Shake off excess and place in a single layer on the parchment paper. Repeat until all eggplant is coated.
Remove the preheated baking sheets from the oven and brush the inside of each pan with 2 tablespoons vegetable oil. Place the breaded eggplant slices on the baking sheets in a single layer. Bake until the eggplant is golden brown and crisp, about 30 minutes. Rotate the pans and flip the eggplant halfway through baking.