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1
Position a rack in middle of the oven and heat the broiler to low.
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2
Place the eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with salt, toss to combine, and set aside to drain for about 5 minutes.
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3
Place the flour in a wide, shallow dish and season generously with salt and pepper.
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4
Combine the eggs and milk in another shallow dish and set aside; mix the panko and cheese together in a third shallow dish.
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5
Remove the eggplant slices from the colander and pat dry with paper towels.
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6
Bread the eggplant by coating a few slices in the flour mixture.
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7
Shake off any excess flour, dip the slices into the egg mixture, and press them into the panko mixture; be sure to coat the slices thoroughly at each step.
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8
Set the breaded eggplant on a baking sheet and repeat with the remaining slices.
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9
Line another baking sheet with paper towels and set a wire rack over the towels; set aside.
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10
Fill a large, straight-sided skillet or frying pan with 1 inch of the olive oil.
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11
Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fat thermometer (the oil should be shimmering but not smoking).
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12
Add about a third of the eggplant slices and fry on one side until golden brown, about 2 minutes.
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13
Carefully flip and fry the other side for another 2 minutes or until golden brown.
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14
Remove to the wire rack and repeat with the remaining eggplant.
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15
Pour the warmed tomato sauce over the bottom of an 8-by-8-inch baking dish.
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16
Shingle 1 eggplant slice, 1 basil leaf, and 1 mozzarella slice over the tomato sauce, repeating until all of the ingredients are arranged in the baking dish.
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17
Place in the oven and broil until the cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes.
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18
Serve immediately with extra tomato sauce on the side.
