Hasselback Eggplant Parmesan

Name: Hasselback Eggplant Parmesan
Ingredients: 2 medium eggplants; 12-16 ounces low-moisture mozzarella, roughly grated (depending on how cheesy you want it and how large your eggplants are); 1 (24-ounce) jar of marinara sauce (or 2 1/2 cups of your favorite homemade marinara); 3 cloves garlic, minced; 1/4 cup oregano leaves, whole; 1/4 cup basil leaves, torn in half, plus more to serve; 2 tablespoons olive oil; 1 dash kosher salt, to taste; 1 dash freshly ground black pepper, to taste; 1/2 cup shredded Parmesan; 1/2 cup panko breadcrumbs