Slice the eggplants into 1/2-inch thick rounds and lay them out on a baking sheet lined with paper towels. Generously sprinkle salt over both sides and let sit for 30 minutes. This process draws out bitterness and excess moisture, making the slices tender and flavorful.
Preheat your oven to 200°C (400°F). Pat the eggplant slices dry with a clean towel to remove moisture and excess salt. Brush both sides lightly with olive oil and arrange them on a baking sheet. Roast for about 20-25 minutes, flipping halfway, until they are golden around the edges and slightly smoky.
Meanwhile, prepare your tomato sauce. In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, filling your kitchen with a warm aroma. Pour in crushed tomatoes, season with salt and pepper, and simmer gently for 15 minutes, stirring occasionally until the sauce thickens slightly and the basil releases its aroma.
Once the eggplant slices are roasted and slightly cooled, set up your breading station. Place panko breadcrumbs in a shallow dish and beat the egg in another dish. Dip each eggplant slice into the egg, allowing excess to drip off, then coat thoroughly with breadcrumbs, pressing gently to adhere.
Heat a large frying pan over medium heat with a few tablespoons of olive oil. Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until crispy and deep golden. Transfer fried slices to a paper towel-lined plate to drain excess oil.
Spread a thin layer of tomato sauce on the bottom of your baking dish. Arrange a layer of fried eggplant slices over the sauce, then spoon more sauce on top. Sprinkle with shredded mozzarella and Parmesan. Repeat layering until all ingredients are used, ending with a layer of cheese on top.
Bake the assembled dish at 180°C (350°F) for 25-30 minutes, until bubbling and the cheese is melted and golden. Remove from the oven and let rest for 10 minutes, allowing the flavors to meld and the layers to set.
Garnish with fresh basil leaves and serve hot, slicing through the crispy, cheesy layers to reveal tender, smoky eggplant ribbons. Enjoy this comforting, soulful dish with a side of your favorite bread or salad.
