Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 28-ounce cans whole peeled tomatoes (Pelati); 1/4 cup extra-virgin olive oil; 2/3 red onion, medium diced; 6 cloves garlic, cut into chunks; 2 pinches of red pepper flakes (optional); Kosher salt and freshly ground pepper; 1/4 cup torn fresh basil; Canola oil, for frying; 1 cup all-purpose flour; Sea salt and freshly ground pepper; 3 medium eggplants, cut into 1/4-inch-thick slices; 3/4 pound part-skim mozzarella cheese, freshly shredded; 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish; 1 1/2 cups fresh basil leaves, plus more for garnish; Extra-virgin olive oil, for drizzling