Slice the eggplants into 1/2-inch thick rounds and lay them on a paper towel. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture and bitterness. Rinse off excess salt and pat dry thoroughly.
Preheat your oven to 200°C (390°F). Spread panko breadcrumbs on a baking sheet and toast in the oven for about 3 minutes until golden and fragrant. Transfer to a shallow dish and season with salt, pepper, and chopped herbs if desired.
1 cup panko breadcrumbs
Set up your breading station: Place beaten eggs in one shallow dish. Dip each eggplant slice first into the eggs, then dredge in the toasted breadcrumbs, pressing lightly to adhere. Arrange the coated slices on a parchment-lined baking sheet.
1 cup panko breadcrumbs
Bake the breaded eggplant slices in the oven for 20-25 minutes, flipping halfway, until they are golden brown and slightly crispy around the edges. The aroma of toasted breadcrumbs and roasted eggplant should fill your kitchen.
Meanwhile, heat the tomato sauce in a skillet over low heat until warmed through, about 5 minutes. Tear fresh basil into the sauce just before assembling.
1 cup panko breadcrumbs
Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer the baked eggplant slices on top, then dollop with slices of fresh mozzarella and sprinkle with Parmesan cheese. Repeat the layering until all ingredients are used, finishing with cheese on top.
1 cup panko breadcrumbs
Bake the assembled dish uncovered at 180°C (350°F) for 20-25 minutes, until bubbling and the cheese turns golden brown. The smell of melted cheese and roasted tomato sauce will beckon you.
Remove from the oven and let it rest for 10 minutes. Garnish with torn basil leaves. Serve slices warm, enjoying the tender eggplant with crispy edges and gooey, flavorful cheese.
1 cup panko breadcrumbs
