Cut eggplant into 1/3-inch-thick rounds. Lay them on paper towels, sprinkle generously with kosher salt on both sides, and let sit for 15 minutes to draw out moisture. Pat dry thoroughly with more paper towels.

Set up a breading station: put flour in one shallow bowl, beat eggs in another, and mix panko with 1/4 cup parmesan in a third.

Coat each eggplant round in flour, shake off excess, dip in egg, then dredge in panko, pressing gently so it adheres.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, fry eggplant rounds 2 to 3 minutes per side until golden and crispy. Add oil as needed between batches. Transfer to a plate lined with paper towels.

In the same skillet, add 1 tablespoon fresh olive oil over medium heat. Smash and add garlic cloves, stirring for 30 seconds until fragrant.

Pour in crushed tomato, oregano, and red pepper flakes. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.

Arrange fried eggplant on a platter or plates. Spoon tomato sauce over top, sprinkle with remaining parmesan, and scatter fresh basil over everything. Serve warm.