Slice the eggplants into 1/2-inch thick rounds and sprinkle generously with salt. Let sit for 20 minutes to draw out moisture and bitterness. Rinse off excess salt and pat dry with a clean towel.
Set up your breading station: in one shallow bowl, whisk the eggs; in another, mix panko breadcrumbs with a pinch of salt, pepper, and minced garlic.
Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture. Place the breaded slices on a baking rack or tray.
Heat a generous tablespoon of olive oil in a skillet 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. Listen for a gentle crackle and watch for a rich brown color.
Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil. Repeat until all slices are cooked, adding more oil if needed.
Spread a thin layer of tomato sauce in your baking dish. Layer fried eggplant slices over the sauce, then spoon more sauce on top, followed by slices of mozzarella and a sprinkle of Parmesan. Repeat layers if desired.
Finish with a generous layer of shredded mozzarella, grated Parmesan, and a drizzle of olive oil. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until bubbling and golden around the edges.
Remove from the oven and let rest for at least 10 minutes. Garnish with fresh basil leaves for a burst of herbal aroma. Serve hot with crusty bread or a fresh salad.
