Preheat oven to 375 degrees F and grease a 9x13-inch baking pan with 1 tsp olive oil.

In a shallow bowl, whisk together 2 eggs and 2 Tbsp water. In another shallow bowl, spread out the panko breadcrumbs.

Dip both sides of each cauliflower slice into the egg mixture and then into the panko mixture (making sure it's completely coated). Repeat with the rest of the cauliflower pieces and place in a single layer on prepared baking sheet. Drizzle with 1 Tbsp olive oil.  

Bake for 30 minutes or until browned and a knife can easily pierce the cauliflower. Remove from oven and transfer breaded cauliflower onto a plate.

In a small mixing bowl, whisk together ricotta, oregano, thyme, 1/4 cup Parmesan cheese, garlic, salt, and pepper.

Using the same baking sheet, pour half the jar of marinara sauce in the bottle of the baking sheet and spread out into an even layer. Add cauliflower over the sauce and divide the ricotta evenly over each piece of ricotta. Dot each piece with mozzarella, more marinara (using up the rest of the jar), and the remaining 1/4 cup Parmesan. Drizzle it all with 2 Tbsp olive oil.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes or until the top is starting to brown and the sauce is bubbly.

Let cool slightly for five minutes before serving.