In shallow dish, combine breadcrumbs, parmesan and 1/4 tsp. pepper. In another shallow dish, whisk eggs and milk. Dip eggplant in egg, then crumbs. In nonstick skillet, heat 2 tbsp. EVOO over medium heat. Cook half of eggplant, turning, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Repeat with remaining 2 tbsp. EVOO and eggplant. Warm marinara in saucepan or microwave; stir in oregano. Layer sandwiches: bread bottoms, marinara, eggplant, mozzarella; repeat layers and finish with marinara and bread tops. Grill sandwiches on panini press, 5 minutes.