Arrange eggplant rounds into a single layer onto a paper towel lined plate and generously sprinkle the tops with salt. Let sit out for 25-30 minutes or so until you notice moisture that has been pulled from the eggplant. Blot the eggplant slices really well with a paper towel.
Preheat oven to 425 degrees and line a large rimmed sheet pan with parchment paper.
Arrange eggplant slices onto sheetpan then scatter tomatoes all around the eggplant slices.
Distribute minced garlic onto the tops of each eggplant slice and rub in with a spoon. Next, spoon on the marinara to cover the tops of all eggplant slices.
Add grated parmesan and finish by adding shredded mozzarella. Transfer to the oven to bake for 15-20 minutes, until cheese is golden and bubbling.
While eggplant is baking, add 2 T olive oil, panko breadcrumbs, italian seasoning, salt and pepper to a small saucepan over medium-low heat. Stir frequently until breadcrumbs are golden and toasted. Watch closely so they don’t burn! Remove from heat and set aside.
When eggplant is finished baking, remove from oven, then top with toasted breadcrumbs and fresh chopped basil. Serve and enjoy!!