This Fresh Twist on Eggplant Parm Tastes Like a Summer Garden in Italy

Name: This Fresh Twist on Eggplant Parm Tastes Like a Summer Garden in Italy
Ingredients: 3 pounds (1.4 kg) medium zucchini (about 5-6 zucchini); 1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight; 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium clove garlic, lightly smashed; 1 (28-ounce; 794-g) can whole peeled tomatoes in their juices, blended, or 1 (24-ounce; 680-g) bottle passata; 1 large sprig fresh basil, plus basil leaves for garnish; Neutral oil, such as vegetable oil, for frying; 16 ounces (455 g) fresh mozzarella, torn and patted dry; 3/4 cup (about 2 oz; 60 g) finely grated Parmigiano Reggiano or Pecorino Romano