Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with a little salt. Let sit for 15 minutes to draw out moisture and bitterness, then rinse and pat dry.
Preheat your oven to 190°C (375°F). Prepare your tomato sauce by simmering crushed garlic, tomatoes, and basil until thick and fragrant, about 20 minutes. Set aside.
Set up a breading station with a shallow dish of beaten eggs, a plate with panko mixed with grated Parmesan, and a bowl of seasoned flour if desired. Dip each eggplant slice into the egg, then coat generously with the panko mixture, pressing lightly to adhere.
Heat olive oil in a frying pan over medium heat until shimmering. Carefully fry the breaded eggplant slices in batches for about 2-3 minutes per side, or until golden and crispy. Drain on paper towels to remove excess oil.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top, then sprinkle with shredded mozzarella and a spoonful of sauce. Repeat layers until all ingredients are used, ending with a layer of cheese and sauce on top.
Bake uncovered for 25-30 minutes, until the cheese is bubbly and golden around the edges. For an extra crispy top, broil for 2 minutes, watching carefully to prevent burning.
Remove from the oven and let rest for 10 minutes. Garnish with fresh basil leaves for a bright, aromatic finish.
Slice into portions and serve warm, enjoying the crispy edges, melty cheese, and tender eggplant layered beautifully in every bite.
