Slice the eggplant into thin slices.
In a medium bowl, whisk together the eggs and milk and set aside. In another bowl, combine the breadcrumbs, oregano and thyme and stir to combine.
Dip the eggplant slices into the egg mixture, making sure to coat both sides. Following the egg mixture, dip the eggplant into the bread crumb herb mixture on both sides.
In a large skillet, add about 1/3 cup of the vegetable oil over medium high heat. Once the oil is hot, add the breaded eggplant slices a few at a time and fry on both sides until golden brown. Once golden, remove from the oil and let rest on a paper towel to drain excess oil. Continue this process with the remaining eggplant slices, making sure to add extra oil if needed.
Preheat oven to 350 degrees F.