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Beat eggs in a shallow dish; set aside. In another shallow dish combine panko, cheese, lemon zest, basil, Italian seasoning, salt and pepper; set aside.
Coat a griddle or large nonstick or cast-iron skillet with cooking spray. Dip eggplant slices in egg, turning to coat. Dip slices in panko mixture to lightly coat.
Cook eggplant slices in batches over medium heat for 2 to 4 minutes per side until eggplant is lightly browned and softened. Keep cooked eggplant warm in a 300°F oven while preparing remaining eggplant. Serve with lemon wedges. If desired, garnish with basil leaves.