Slice the eggplants into about 1cm thick rounds and sprinkle generously with salt. Let sit for 15 minutes to draw out bitterness. Rinse and pat dry.
Set up your breading station: in one shallow dish, beat the eggs until frothy. In another, combine panko breadcrumbs, grated Parmesan, dried oregano, salt, and pepper.
Dip each eggplant slice into the beaten eggs, letting excess drip off, then coat evenly in the breadcrumb mixture. Press gently to help the coating adhere.
Heat olive oil in a frying pan over medium heat until shimmering and hot enough that a breadcrumb sizzles upon contact. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown and crispy.
Remove fried slices with a slotted spoon and drain on paper towels to remove excess oil. Repeat until all slices are fried, maintaining a steady golden color.
Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce in the bottom of your baking dish.
Layer the fried eggplant slices over the sauce, then spoon more sauce on top, followed by a generous sprinkle of mozzarella cheese. Repeat layering until you’ve used all the eggplant slices, finishing with cheese on top.
Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden around the edges. The dish should smell rich and savory.
Remove from the oven and let rest for about 10 minutes. This allows the layers to set and makes slicing neater.
Slice into portions and serve hot, enjoying the crispy, cheesy layers with a side of crusty bread or salad. The cheese should be gooey, and the eggplant tender and flavorful.
