Eggplant Parmesan Stacks

Ingredients

• • 2 medium eggplants, cut into rounds ½ inch (1 cm) thick
  • 1/3 cup (75 ml) olive oil
  • 1 garlic clove, finely grated
  • 3/4 cup (60 g) panko breadcrumbs
  • 1/4 cup (20 g) fresh Parmesan cheese, finely grated
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 cups (200 g) mozzarella cheese, grated
  • 2 1/2 cups (625 ml) store-bought tomato sauce with basil, hot
  • Basil leaves, to taste