Slice the eggplants into 1/2-inch thick rounds and lay them on a platter. Sprinkle with salt and let sit for 20 minutes to draw out excess moisture and bitterness.
Rinse the salted slices under cold water and pat thoroughly dry with paper towels. Preheat your oven to 190°C (375°F) and set up your dredging station: a shallow dish with flour (not listed here), a bowl with beaten eggs, and a plate with combined panko and regular breadcrumbs mixed with chopped garlic and herbs if desired.
Dip each eggplant slice into the flour, then the beaten eggs, and finally coat evenly in the breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat until shimmering. Fry the coated eggplant slices in batches for about 2-3 minutes per side until golden brown and crispy, listening for that satisfying crackle. Drain on a cooling rack set over paper towels.
Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer the crispy fried eggplant slices over the sauce, then spoon more sauce on top, followed by a generous sprinkle of mozzarella and Parmesan cheese. Repeat the layering if needed, finishing with a layer of cheese on top.
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden around the edges. The sauce should be bubbling and fragrant.
Remove from the oven and let rest for about 10 minutes to allow the layers to set, making slicing easier and preventing gooey messes.
Garnish with freshly chopped basil and serve hot, enjoying the crispy edges, melty cheese, and vibrant sauce in every bite.
