Preheat oven to 450F. Line 2 baking sheets with parchment paper and drizzle paper with olive oil. Rinse eggplant and pat dry. Cut into 1/4-inch rounds. Place in an even layer on baking sheets and drizzle with olive (you may need to do this in 2 batches). Sprinkle with salt and pepper. Bake until browned and tender, about 10 minutes.

While the eggplant bakes, pour yourself a glass of red wine and thinly slice mozzarella.

Remove eggplant from oven. Spread a thin layer of tomato sauce in a high sided baking dish. Add enough eggplant to cover one layer. Spread a thin layer of sauce over eggplant. Sprinkle with panko and Parmesan cheese. Add another layer of eggplant and repeat with sauce, panko, and Parmesan. Repeat until the eggplant is done and the dish is full. On the last layer of eggplant, top with tomato sauce, fresh mozzarella, and a sprinkle of Parmesan.

Place dish in oven and bake until cheese is golden and bubbling, about 10-15 minutes. Dig in!