Empty to half the contents of your pomodoro sauce into the bottom of your baking dish. Set aside.
In a medium bowl place the panko breadcrumbs and add the parmesan cheese to the bowl.
Slice the eggplant into 1/2 inch thick slices, then dip into the beaten egg. Place the eggplant into the panko breadcrumbs and layer on the tomato sauce.
Top with grated mozzarella and some basil leaves.
Bake until the eggplant are tender and baked and the cheese is golden and bubbling.