Place eggplant on top of paper towels in a lipped baking sheet. Salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
In a small bowl beat eggs, set aside. In a small bowl mix panko, Italian Seasoning and parmesan. Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
Bake the eggplant in the oven at 375 degrees F for 12 minutes. Then you are going to flip over each eggplant piece and bake for an additional 12 minutes.
Gently spoon sauce onto each individual piece of eggplant.
Equally divide cheese among eggplant pieces. Bake until cheese is melted.
Prepare pasta per the directions on the box. Toss pasta with remaining sauce. Divide pasta among 4 plates.
Place 2-3 eggplant pieces on each plate on top of pasta. Garnish with basil and cilantro.
Notes
Dairy-free options are to omit the parmesan or you can use vegan parmesan. For a vegan option, you can use maple syrup instead of eggs!