Begin by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. Wash and dry the eggplants, then trim off the stem and bottom ends. Slice the eggplants crosswise into ½-inch thick rounds. For the most stable stacks and even cooking, try to make the slices as uniform in thickness as possible.

Arrange the eggplant slices in a single layer on the prepared baking sheets (or use a colander). Sprinkle both sides of each slice generously with kosher salt. Let the slices sit for 30 to 45 minutes. You will see beads of water form on the surface. This “sweating” process is vital; it draws out excess moisture and some of the eggplant’s natural bitterness, resulting in a creamier texture and preventing the final dish from being watery.

After the sweating period, thoroughly rinse the eggplant slices under cool running water to remove all the salt. Gently pat each slice completely dry with paper towels or a clean kitchen towel. This is another key step to ensure the eggplant roasts to a beautiful golden brown rather than steaming.

Clean the baking sheets and re-line them with fresh parchment paper if needed. Arrange the dried eggplant slices in a single layer. Brush both sides of each slice with extra virgin olive oil. Roast in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are tender and lightly golden brown. Roasting first ensures the eggplant is fully cooked and develops a deeper flavor.

While the eggplant is roasting, prepare the other components. In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, minced garlic, dried oregano, ½ teaspoon of the kosher salt, and the freshly ground black pepper. Mix well until everything is evenly distributed. Slice your Roma tomatoes into ¼-inch thick rounds.

Remove the roasted eggplant from the oven. Reduce the oven temperature to 375°F (190°C). Select the 8 largest, most stable eggplant slices to serve as the bases for your stacks. Place these on one of the parchment-lined baking sheets. Begin layering: on top of each base slice, place a slice of tomato, a slice of fresh mozzarella, and a few pieces of fresh basil.

Top the first layer with a slightly smaller eggplant slice. Repeat the layering process: add another slice of tomato, another slice of mozzarella, and more fresh basil.

Carefully spoon the Panko-Parmesan mixture evenly over the top of each stack, pressing down gently so it adheres to the top layer of mozzarella.

Place the baking sheet back into the 375°F (190°C) oven. Bake for 15-20 minutes, or until the mozzarella is fully melted and bubbly, and the breadcrumb topping is a deep golden brown.

Carefully remove the stacks from the oven. Let them rest on the baking sheet for at least 5-10 minutes. This allows the layers to set, making them easier to transfer to plates without toppling over. Garnish with any remaining fresh basil before serving.