Eggplant Parmesan

Name: Eggplant Parmesan
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