Arrange the eggplant slices on a wire rack set over a baking sheets in a single layer. Sprinkle both sides evenly with the salt. Let stand for 20-30 minutes to draw out excess moisture, then pat very dry with paper towels.

Heat 1 tablespoon of the extra virgin olive oil in a large saucepan or dutch oven set over medium heat. Add the garlic and cook for 30-60 seconds, stirring constantly.

Add the tomatoes, tomato paste, crushed red pepper flakes, and a pinch of salt and black pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until thickened. Stir in half of the basil and set aside.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper and brush lightly with the remaining 1 tablespoon extra virgin olive oil.

Place the flour in a shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the breadcrumbs with half of the parmesan cheese.

Press the eggplant slices once more with clean paper towels to remove any remaining surface moisture. Dredge each slice in the flour, then dip into the egg, allowing any excess to drip off. Coat thoroughly in the breadcrumb mixture and arrange in a single layer on the prepared baking sheets.

Bake for 15 minutes, carefully flip the slices, and continue baking for 10-15 minutes, until golden brown and crisp. Cool for several minutes.

Reduce the oven temperature to 375 degrees F.

In a medium bowl, stir together the ricotta, mozzarella, remaining parmesan, and remaining basil until combined.

Spread about 1 cup of the tomato sauce across the bottom of a 9 x 13-inch baking dish.

Place about 2 tablespoons of the ricotta mixture near the wider end of each eggplant slice. Roll up tightly and arrange seam-side down in the baking dish.

Spoon the remaining tomato sauce over the eggplant rolls and sprinkle with additional mozzarella cheese.

Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes, until bubbling and lightly golden.