Preheat your oven to 400°F (200°C) and line a large, sturdy baking sheet with a fresh piece of parchment paper.

Wash the globe eggplant, trim the stem, and slice crosswise into thick rounds approximately 1 to 1.5 inches thick.

Arrange the eggplant rounds flat on the baking tray. Brush both sides of each round thoroughly using 2 tablespoons of the extra virgin olive oil, then season uniformly with kosher salt and black pepper.

Roast in the preheated oven for 18-20 minutes, until the eggplant flesh has softened completely and turned a delicate golden hue.

While roasting, combine the ricotta cheese, crumbled feta, minced garlic, chopped fresh oregano, and 2 tablespoons of the chopped fresh parsley in a mixing bowl. Stir vigorously until a smooth, uniform cheese paste forms.

Remove the eggplant tray from the oven. Using the rounded back of a clean metal spoon, gently press down into the center of each hot round to create a distinct, shallow well.

Divide the garlic herb cheese filling evenly among the slices, spooning it directly into each center well.

In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, the remaining 1 tablespoon of olive oil, and the remaining 1 tablespoon of parsley. Spoon this crunchy mixture over the top of the cheese filling on each slice.

Return the sheet pan to the oven and bake for an additional 12 to 15 minutes until the filling bubbles at the margins and the breadcrumb topping achieves a beautiful golden-brown color.

Remove from heat, transfer to a platter, garnish with an extra pinch of fresh parsley and flaky sea salt, and serve hot.