Preheat the oven to 425°F. Line a large baking sheet with a wire rack and spray or brush with olive oil.

Trim and cut the eggplant into 1-inch rounds. If time allows, sprinkle salt on both sides and set aside for 20 minutes to remove bitterness. Pat dry and cut into batons or 'fries.'

Set up 3 shallow bowls: one with flour, one with lightly beaten eggs, and one with breadcrumbs mixed with garlic powder, oregano, and a pinch of salt and pepper. Dredge eggplant fries in the flour, dip in eggs, and coat in breadcrumb mixture.

Arrange breaded eggplant on the wire rack in a single layer. Spray with olive oil or drizzle with it, bake until golden and crisp, about 15 minutes.

Serve hot or warm with Tzatziki sauce or a side of marinara.