1 medium eggplant
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
1 cup Parmesan cheese
1 lb. fresh mozzarella cheese, sliced into rounds
Olive oil, for frying
2 cups tomato sauce
Fresh thyme, rosemary and basil

Slice the eggplants into 1/4-inch thick slices
Mix the panko, thyme, rosemary, and Parmesan in a medium bowl. 
Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumb mixture.
Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, until both sides are golden brown. Immediately transfer them to a paper towel-lined plate. 
Place the rounds on a baking sheet lined with parchment and top each one with a piece of sliced mozzarella. Top with sauce.
Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Garnish with fresh basil.