Begin by slicing the eggplants into 1/2-inch thick rounds. Lightly salt the slices and set aside for 15 minutes to draw out excess moisture and bitterness. Pat them dry with paper towels.
Preheat your oven to 190°C (375°F). Prepare two shallow dishes: one with beaten eggs and the other with seasoned bread crumbs. Dip each eggplant slice into the egg wash, then coat thoroughly with breadcrumbs, pressing gently to help the crumbs stick.
Place the breaded eggplant slices on a parchment-lined baking sheet. Drizzle or spray lightly with olive oil to encourage crispness. Bake in the preheated oven for 20-25 minutes, flipping halfway, until golden brown and crispy around the edges.
While the eggplant bakes, heat a saucepan over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Pour in the tomato sauce, season with salt and pepper, and simmer for 10 minutes until slightly thickened. Stir in chopped basil for fresh flavor.
Once the eggplant slices are ready, spread a thin layer of sauce in the bottom of a baking dish. Arrange a layer of baked eggplant over the sauce. Spoon more sauce over the slices, then sprinkle generously with shredded mozzarella and grated Parmesan cheese. Repeat layers if your dish allows, finishing with cheese on top.
Bake the assembled dish for 20-25 minutes, or until the cheese is bubbly and golden. If the cheese browns too quickly, tent with foil to prevent burning. Remove from the oven and let rest for 10 minutes to set the layers.
Garnish with fresh basil leaves and serve warm, accompanied by crusty bread or a light salad. Enjoy the comforting, cheesy layers with a crispy crust and tender eggplant inside.
