Slice the eggplants into 1 cm (0.4 inch) rounds, then sprinkle generously with salt and set aside for 20 minutes to draw out excess moisture and bitterness.
While waiting, prepare your breading station: beat the eggs in a shallow bowl, and spread seasoned panko breadcrumbs on a plate, adding dried herbs for extra flavor.
Pat the salted eggplant slices dry with a towel to remove excess moisture, then dip each slice into the beaten eggs, letting the excess drip off.
Coat the eggplant slices thoroughly in the seasoned panko breadcrumbs, pressing gently to ensure they stick well.
Heat 2-3 tablespoons of olive oil in a frying pan over medium heat until shimmering and fragrant. Fry the breaded eggplant slices in batches for about 2-3 minutes per side, until golden brown and crispy, listening for a gentle crackle.
Transfer the fried eggplant slices onto a cooling rack to drain excess oil. Repeat with remaining slices, adjusting heat as needed to prevent burning.
Spread a thin layer of tomato sauce over the bottom of your baking dish, then layer crispy eggplant slices on top, covering the sauce evenly.
Sprinkle a generous handful of shredded mozzarella over the eggplant layer, then add a sprinkle of Parmesan cheese and a pinch of dried oregano and basil.
Repeat the layering process—adding sauce, eggplant, and cheese—until all ingredients are used, finishing with a final layer of cheese on top.
Preheat your oven to 180°C (350°F). Bake the assembled dish for 20-25 minutes, until bubbling and the cheese is melted and golden brown.
Remove from the oven and let rest for 10 minutes to allow the cheese to set. Garnish with fresh basil if desired, then slice and serve hot, enjoying the crispy edges and gooey center.
