Preheat the oven to 400° F.

Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add the panko and toast for 5-7 minutes, stirring often until golden brown and crisp.

Remove the breadcrumbs from the skillet to a bowl.  Add the grated parmesan cheese to the breadcrumbs and toss to mix.  Set aside.

Brush the eggplant slices with olive oil on both sides.  Increase the heat to medium-high and place the eggplant into the hot skillet and cook for 5 - 7 minutes on each side until golden and caramelized.  Don't crowd the skillet, otherwise, the eggplant will steam and not get properly caramelized.  If desired, you can use two skillets at one time to cook all the eggplant to save time.

Remove the eggplant from the skillet and season with salt and pepper to taste.

Heat 1 tablespoon olive oil in the skillet and add the diced onion.  Cook for 2-3 minutes until translucent.  Add the minced garlic to the pan and cook for another minute until fragrant.

Pour 11/3 of the pasta sauce into the skillet and stir to mix with the onions and garlic.

Layer one row of eggplant, then toasted breadcrumbs, mozzarella cheese, and repeat with additional sauce, eggplant, breadcrumbs and mozzarella until all of the eggplant and breadcrumbs are used up.  The final layer is mozzarella cheese.

Bake in the preheated oven for 15 minutes until the cheese is gooey and melted.

Top with fresh parsley and fresh basil.