Eggplant Parm Empanadas

Name: Eggplant Parm Empanadas
Ingredients: 1 Japanese eggplant; Kosher salt; 1 cup all-purpose flour; 4 large eggs, beaten; 1 cup dry breadcrumbs; Vegetable oil, for frying; Freshly ground black pepper; 2 tablespoons olive oil; 1 onion, diced; 1 tablespoon dried oregano; Pinch crushed red chile flakes, optional; 3 cloves garlic, minced; One 28-ounce can whole peeled tomatoes, drained and chopped; 4 fresh basil leaves, chopped; Kosher salt and freshly ground black pepper; 2 packages (17 ounces or more) puff pastry, thawed; 8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles; 1 large egg; Dried oregano, for sprinkling; 1/2 cup grated Parmesan