Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper.
Place eggplant and tomato slices onto baking sheets. Brush with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, salt and pepper. Bake for 20-25 minutes or until eggplant is golden brown, rotating sheets halfway through cooking time.
Remove sheets from oven (but don't turn it off!) and allow them to cool for about 5 minutes. Combine panko, 2 teaspoons of olive oil, salt and pepper in a small bowl.
Take 4 eggplant rounds and top each one with a tomato slice. Top with a tablespoon of cheese and a half tablespoon of basil and repeat with another eggplant round, tomato slice, cheese, and basil. Place an eggplant round on top of this, then top each stack with 2 tablespoons of cheese and 1 tablespoon of panko.
Return eggplant parmesan stacks to oven and heat 5-7 minutes, or until cheese has melted and panko is golden brown.
When you roast eggplant, the skin can get a little bit tough. Either peel the eggplant entirely or peel alternating one-inch sections around the eggplant (as seen in the photos).