Slice the eggplants into 1cm thick rounds, then sprinkle generously with salt and set aside for 20 minutes. This helps draw out moisture and bitterness. Pat slices dry with paper towels.
Prepare your breading station: beat the eggs with a splash of milk in a shallow bowl. In another plate, combine panko breadcrumbs, grated Parmesan, and a pinch of salt and pepper.
Heat about 1/4 cup of olive oil in your frying pan over medium heat until it shimmers and you hear a gentle sizzle when testing with a breadcrumb.
Dip each eggplant slice into the egg wash, then coat thoroughly in the breadcrumb mixture. Carefully place in the hot oil and fry for 2-3 minutes on each side, until golden brown and crispy. Transfer fried slices to a wire rack or paper towels to drain excess oil.
In a saucepan, sauté minced garlic in a little olive oil until fragrant, about 30 seconds. Add canned tomatoes, basil, salt, and pepper. Simmer for 10-15 minutes until the sauce is bright and slightly thickened, stirring occasionally.
Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of your baking dish. Layer fried eggplant slices over the sauce, then spoon more sauce on top. Sprinkle with shredded mozzarella and some grated Parmesan. Repeat layering until all ingredients are used, ending with a generous cheese topping.
Bake uncovered for 25-30 minutes, until bubbling around the edges and the cheese is golden and melted. If it browns too quickly, tent loosely with foil to prevent burning.
Remove from oven and let rest for 10 minutes to set the layers. Garnish with chopped fresh basil and a drizzle of olive oil for added flavor.
Slice into squares, serve hot, and enjoy the crispy edges, tender eggplant, and gooey cheese—perfectly imperfect and cozy.
