Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds; 3 1/4 teaspoons salt; 5 lb plum tomatoes; 1 1/2 cups plus 3 tablespoons olive oil; 2 large garlic cloves, finely chopped; 20 fresh basil leaves, torn in half; 3/4 teaspoon black pepper; 1/4 teaspoon dried hot red pepper flakes; 1 cup all-purpose flour; 5 large eggs; 3 1/2 cups panko * (Japanese bread crumbs); 2 oz finely grated Parmigiano-Reggiano (2/3 cup); 1 lb chilled fresh mozzarella (not unsalted), thinly sliced