Ingredients:

• 2 1/4 pounds globe eggplant (about 2 large)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil, divided, plus more to oil the sheet pans
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano) diced, reserving the juices, or crushed tomatoes
• 1/2 cup finely chopped fresh basil, packed
• Kosher salt
• Freshly ground black pepper, to taste
• 1 1/2 to 2 cups breadcrumbs
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup all-purpose flour
• 4 large eggs, beaten (more if needed)
• 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch slices