Cut the eggplant into rounds that are 1 cm thick (a little under 1/2 inch)

Add the slices over a wire rack with paper towels underneath, all in a single layer, and season with sea salt on both sides, let them rest for 15 minutes

In the meantime make the tomato sauce, heat a sauce pan with a medium heat and add in the olive oil

After a couple of minutes add in the garlic, mix continuously, after 1 minute add in the canned tomato sauce, along with the oregano, and season with salt, pepper, and a dash of white sugar, mix together, then lower to a low-medium heat

After leaving the slices of eggplant to rest for 15 minutes, transfer them over some paper towels and pat completely dry

Add the flour into a bowl, crack the eggs into a separate bowl, season with salt & pepper and whisk together, add the panko breadcrumbs into a third separate bowl, add in the grated cheese, oregano, parsley, and season with salt & pepper, mix together

Heat a large fry pan with a medium heat and add in the sunflower oil

While the oil is heating coat the slices of eggplant, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure that at each stage they're fully coated all around

Once the oil is nice and hot in the fry pan, add the coated slices of eggplant, all in a single layer, cook in batches to not overcrowd the pan, go for 4 minutes per side or until golden and crispy all around, then transfer over a wire rack with paper towels underneath

Once all the eggplant has been fried up, grab the simmering tomato sauce and transfer into a shallow bowl, place on a serving dish and decorate the crispy eggplant around it, garnish with chopped parsley, serve at once, enjoy!