Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for about 20-25 minutes until they are golden brown and slightly crispy around the edges.
While the eggplant roasts, prepare your dredging stations: place flour in a shallow bowl, beaten eggs in another, and mix panko breadcrumbs with Parmesan cheese in a third bowl.
Once the eggplant slices are cooled slightly, lightly dredge each piece first in the flour, then dip in the beaten eggs, and finally coat well in the breadcrumb-Parmesan mixture, pressing gently to adhere.
Heat a tablespoon of olive oil in a skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes on each side until crispy and golden brown. Remove to a paper-towel-lined plate to drain excess oil.
Warm the tomato sauce in a saucepan over low heat until steaming and fragrant. Adjust seasoning with salt and pepper as needed.
To assemble, spread a spoonful of tomato sauce on each plate, arrange the crispy eggplant slices on top, and drizzle more sauce over the crisp components. Garnish with fresh basil leaves.
Serve immediately to enjoy the crispy textures combined with the vibrant tomato sauce and fresh herbs.
