Lay the sliced eggplant on a paper towel lined plate or tray and moderately season both sides with salt. This will remove excess moisture from the eggplant. Set aside and continue with the recipe.

Prepare three separate bowls. In the first bowl mix the panko with the spices and salt . In the second bowl whisk the eggs until smooth. In the third bowl, measure and add the flour.

First coat each slice of eggplant in the flour, then the beaten eggs, and finally the spiced panko. Make sure to gently shake off any excess flour or panko. Place the breaded slices on a tray or baking sheet.

Set aside.

Add the oil and preheat the pan to 325°F/160°C (medium).

Add and toast the garlic for 30 seconds while stirring continuously.

Add the chili flakes to the garlic and continue to cook for another 10 seconds.

Add the tomatoes and bring the sauce to a simmer. Once simmering, reduce the temperature to 225°F/110°C and continue cooking for 16 minutes until the sauce has thickened. Stir occasionally.

Transfer the sauce to a bowl and reserve for later use. Wash the pan before continuing with the recipe.

Add some of the oil mixture and preheat the pan to 375°F/190°C (medium).

Carefully place three to four pieces of breaded eggplant into the hot oil. Fry for 2 minutes or until they are golden on the first side.

Using a pair of tongs, carefully flip each piece of eggplant. Fry for an additional 2 minutes. Once your eggplant is finished, transfer it to a paper towel lined tray or plate and season with a pinch of salt. You can reserve the cooked eggplant in a low temperature oven while you fry the remaining slices.

If you are frying more eggplant, drain the used oil and add a fresh 1/4 cup of the oil mixture to the pan. Heat the fresh oil back up to 375°F/190°C (medium) and repeat the frying process until you have cooked all of the eggplant.

Arrange the eggplant in a serving dish and spoon a generous amount of tomato sauce over them. Garnish with the whole basil leaves and serve.