Remove the oregano leaves from the stems by running your fingers down the center branch, and chop finely.
Chop the ends off the garlic cloves and smash with the flat side of a chef's knife to remove the skin, then chop finely.
Heat 2 tablespoons of olive oil over medium-low heat in a small saucepan.
Add the oregano first and let it cook for about a minute or less, then stir in the garlic.⏱ 1 min
After about 15 to 30 seconds, turn the heat to low and pour in the full can of tomato sauce; let it bubble for a few minutes. Cover and set aside. (Optional: add a glug of dry red wine.)
Start heating the frying oil to 350°F/180°C, as it takes a little time to come to temperature.
Slice the eggplant crossways into even steaks.
Pour the flour into a large bowl or zip-top bag and toss the eggplant slices in the flour to coat evenly; knock off any excess.
Beat the eggs into a bowl and dip the slices to coat, letting them soak a few seconds per side, then let the excess egg drip off.
Toss the slices in the panko a little at a time, then stack the finished slices aside.
Use a thermometer to check the oil is at 350°F/180°C, then fry the eggplant slices until golden brown, about a minute or two per side.⏱ 2 min
Line a cooling rack with paper towels, place the cooked slices there to drain, and season with salt.
Set the broiler to high. Slice or grate the mozzarella and Parmesan cheese.
Place the eggplant slices in an oven-safe dish and top with the cheese.
Put them under the broiler and watch closely; remove when the cheese is browned to your liking.