Classic Eggplant Parm Stacks

Ingredients

• 2 medium eggplants (about 2 pounds), sliced into 1/2-inch-thick rounds
• 6 peeled or roasted tomatoes with their juice (chopped)
• 2 thinly sliced medium onions
• 1 finely chopped small chili pepper (optional)
• 3-4 chopped garlic cloves
• 1 finely chopped spring of fresh oregano or marjoram leaves.
• 4 eggs (size L)
• 1 cup of all-purpose flour
• 1 1/2 cups panko bread crumbs (Japanese)
• 1 cup of basil leaves (fresh)
• 1 cup pf grated Parmigiano-Reggiano cheese (parmesan cheese)
• 1 pound of thinly sliced fresh mozzarella
• 1/2 cup of corn meal
• 1 bundle red chard or fresh green, washed, stemmed and finally shredded
• A pinch of freshly grated nutmeg
• Salt and pepper
• Extra-virgin olive oil
• Frying oil