Select excellent-quality eggplants (heavy for their size, with smooth skin, and with a dash, not a dot, on the bottom).

Slice the eggplant into roughly half-inch (1cm) rounds.

While the eggplant is resting, you may begin the next steps.

Heat your oven to broil.

Prepare three shallow dishes, one with flour, one with the beaten egg, and one with panko. If your tomato sauce is cold from the refrigerator, heat it through; room temperature or warm sauce is fine as is.

Finally, heat a skillet over medium heat with oil about half an inch (2 ½ cm) deep.

Remove the paper towels, and brush most of the salt off of the eggplant slices. In turn, coat each eggplant slice with flour, then egg, then panko, and set aside on a sheet pan or platter.

Place a paper towel-lined sheet pan near your cooking station. When all of your slices are prepared, test the oil. When you begin to dip the eggplant in the oil, it should bubble and sizzle immediately.

Place the eggplant rounds in without crowding them. If the oil is the correct temperature, the eggplant will cook in about 90 seconds per side, and will be golden brown on the outside while fully cooked and creamy within, offering no resistance when you cut into it. You may need to add more oil, or adjust the heat, as you cook each batch.

Place the cooked eggplant slices on the lined platter to drain, and continue until all of the eggplant has been fried. Remove the oil from the heat and set aside.

Toss the spaghetti with tomato sauce, and transfer the spaghetti to individual dishes or one large casserole. Top with eggplant slices, and cover generously with cheese. Broil for 2-4 minutes, watching carefully, until bubbly and golden brown.

If desired, spoon a little more sauce over the top. Garnish with fresh basil, and serve hot.