Preheat oven to 400ºF (205ºC).
In a medium bowl combine all dip ingredients; stir to combine, cover and refrigerate until ready to serve.
In a large bowl add eggs and beat until frothy, set aside. In a medium bowl combine panko crumbs, Parmigiano Reggiano Cheese, thyme, cayenne pepper, salt and black pepper; set aside. Line two baking sheets with aluminum foil and spray lightly with cooking spray.
Dip vegetables in beaten egg and dredge in breadcrumb mixture.
Place on baking sheet allowing a little space between each vegetable so they can get crunchy. Sprinkle with 1 tablespoon of Parmigiano Reggiano Cheese. Bake for 15 minutes; remove from oven, let set for 5 minutes before serving.