Fried Eggplant Lasagna Rolls

Name: Fried Eggplant Lasagna Rolls
Ingredients: 1 eggplant (12 to 14 ounces); Kosher salt; 6 tablespoons extra-virgin olive oil, plus more if needed; 1 onion, chopped; 2 28-ounce cans crushed tomatoes; 4 cloves garlic, crushed; 2 sprigs basil, plus leaves for topping; 2 teaspoons sugar; 3/4 cup all-purpose flour; 3 large eggs; 1 1/4 cups breadcrumbs; 1/2 cup plus 3 tablespoons grated Parmesan cheese; 1 teaspoon garlic powder; 2 teaspoons dried Italian seasoning; Freshly ground pepper; 1 pound lasagna noodles (not no-boil); 3/4 cup whole-milk ricotta cheese; 2 1/2 cups freshly grated mozzarella cheese (about 1 pound)