Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt, and pepper and set aside.
Beat the eggs together and set aside.
Spread the panko into a cookie sheet and place into the oven for 2 minutes or until lightly toasted. Set the timer so you don't burn them!
Remove the panko from the oven. Dip each floret in the egg wash, then in the breadcrumbs, and place on a cookie sheet. Place in the oven on the center rack and roast until the broccoli is tender, 8 to 10 minutes.