Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 8
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; 1/2cupfinely choppedfresh 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