In a medium size bowl add the diced tomatoes along with the garlic clove, chili flakes, olive oil, Italian seasoning and salt and pepper. Give it a good mix, taste for seasonings and adjust accordingly. Cover the bowl with plastic and refrigerate.
Salt the eggplant rounds generously and lay them flat between a few paper towels for at least 30 minutes. This will help draw out the bitterness, season the eggplant, and will help them stay tender during cooking. Once 30 minutes are up rinse the eggplants with cold water and press the eggplant with clean paper towels to remove any excess liquid.
In a small bowl crack the eggs add a pinch of salt and pepper. Beat the eggs well and leave it aside.
In another bowl add the panko bread crumb, parmesan cheese, a pinch of salt and pepper. Give it a good mix.
Take your eggplant dip it in the egg mixture and then panko mix. Once you are done breading all the eggplant, we are ready to fry them.
Heat up a cast iron skillet on medium and add the oil. Once the oil is hot, start adding the eggplant. Do not overcrowd the pan otherwise the eggplant will steam rather than crisp up. Fry the eggplant until crispy and golden about 3-4 minutes on each side. Transfer the eggplant to a paper towel lined plate to remove any excess oil.
Remove the tomato mixture from the fridge. Top each eggplant with about a heap tablespoon of tomato mixture. Serve immediately, Enjoy.