Preheat the oven to 425 degrees Fahrenheit.

Place the eggplant slices on a lined cookie sheet.

In a bowl, whisk the eggs. Brush the egg onto the eggplant rounds, then sprinkle lightly with panko crumbs to cover.

Generously spray the eggplant rounds with cooking spray.

Bake for 10 minutes.

Then turn each slice and repeat for the other side and bake for an additional 10-15 minutes.

Remove from the oven and sprinkle mozzarella cheese on top of the eggplant.

Return to the oven for three to five minutes, or until the cheese is melted.

Sauté onion in butter until soft.

Add garlic and tomatoes, and continue to sauté until the tomatoes are soft. Stir in tomato paste, milk, and spices.

Bring the mixture to a boil for a few minutes and then blend until smooth.

Spoon some sauce onto a plate.

Place an eggplant slice on top of the sauce, then add another spoonful of sauce over the eggplant.

Repeat with three more slices, creating a tower, insert a stick to hold it in place.