Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and brush lightly with olive oil.
Wash the eggplants and trim off the ends. Slice them into rounds approximately ½-inch thick.
In a small bowl, combine the seasoned breadcrumbs and Parmesan cheese (if using).
Using a pastry brush or the back of a spoon, spread a thin layer of mayonnaise on both sides of each eggplant slice. The mayo acts as both a flavor enhancer and the 'glue' that makes the breadcrumbs stick.
Dredge each mayo-coated eggplant slice in the breadcrumb mixture, making sure to coat both sides evenly. Press gently to help the breadcrumbs adhere.
Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Don't overcrowd them – use two baking sheets if necessary.
Bake in the preheated oven for 20 minutes, then carefully flip each slice and continue baking for another 20-25 minutes, until golden brown and crispy on the outside and tender in the center.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.