Preheat oven to 425 degrees F.

Cut Eggplant into 1" slices. Lay sliced eggplant on a drying rack or paper towels and sprinkle with sea salt. Allow to sit 5 minutes and absorb beaded water with a paper towel. Repeat on the other side.

Layer Ragu Chunky Tomato, Onion & Garlic Pasta Sauce in the bottom of a small casserole dish, set aside.

Combine Panko, Italian seasoning, 2 tablespoons Parmesan cheese and pepper in a shallow bowl.

Stir 2 eggs in a shallow bowl until yolks and whites are blended. Dip each Eggplant slice in egg mixture, coating both sides thoroughly, followed by coating them with the Panko mixture.

Add 1/2 of the Eggplant slices into the casserole dish on top of the Ragu and top with a couple of tablespoons (ish) of Ragu on each slice of coated eggplant.

Place onion slices on top of each piece and top with the remaining eggplant slices.

Pour remaining Ragu over Eggplant stacks and top with 1 cup shredded Mozzarella.

Bake for 30 minutes.

Remove from oven and top with remaining Mozzarella and Parmesan. Bake for another 5 - 10 minutes or until cheese is bubbling.

Serve topped with chopped Basil.