Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Slice the eggplants into 1-inch thick rounds and brush both sides lightly with olive oil. Arrange the slices on the prepared baking sheet and roast for 25-30 minutes, flipping halfway, until the edges are deeply caramelized and the flesh is soft and fragrant.
While the eggplant roasts, set up your breading station. In one shallow dish, combine the panko breadcrumbs with grated Parmesan. In a second dish, beat the eggs. In a third dish, place the seasoned flour.
Once the roasted eggplant slices are cool enough to handle, dip each slice first in the seasoned flour, shaking off any excess. Then, dip into the beaten eggs, allowing excess to drip off, and finally coat thoroughly in the breadcrumb-Parmesan mixture. Place the breaded slices on a clean plate.
Heat a large skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the breaded eggplant slices in batches. Fry for about 3-4 minutes per side until golden and crispy, adjusting heat if necessary to prevent burning. Transfer cooked slices to a paper-towel-lined plate to drain excess oil.
Preheat your oven to 180°C (350°F). Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer the fried eggplant slices over the sauce, then spoon additional sauce over the top. Arrange slices of mozzarella evenly over the sauce, then repeat the layers until all ingredients are used, finishing with cheese on top.
Bake uncovered for 20-25 minutes, until the cheese is bubbling and golden. If the top browns too quickly, tent with foil. Remove from the oven and let rest for 10 minutes to allow the cheese to set slightly and flavors to meld.
Garnish with freshly chopped basil or oregano just before serving. Slice into squares and serve hot for a comforting, smoky, cheesy dish that’s perfect with a side of crusty bread or a light salad.
