Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. Let them set for 30 minutes. This will remove any bitterness from the eggplant.
Transfer eggplant to a paper towel and top with another paper towel to remove any excess liquid.
In a shallow dish combine the chickpea flour and water, whisking together until thick and smooth. In a separate shallow dish combine the Panko bread crumbs, vegan parmesan, and oregano.
Taking one sliced eggplant at a time, dip it in chickpea flour mixture until it's fully submerged. From there, dip the eggplant int the panko mixture, making sure each side is completely covered in bread crumbs. Place breaded eggplant on the prepared baking sheet and continue the process until all the eggplant slices are breaded.
Bake for 30 minutes, until lightly brown and crispy, flipping halfway through. Remove from the oven and let cool.