Baked Eggplant Parmesan

For the Eggplant:

medium eggplant (about 2 pounds) cut crosswise into ¼-inch-thick rounds

kosher salt

breadcrumbs

grated Parmesan (about 2 ounces)

Salt and freshly ground black pepper

all-purpose flour

large eggs

vegetable oil

For the Tomato Sauce:

each) diced tomatoes or pureed or crushed tomatoes

extra-virgin olive oil

medium garlic cloves, minced (about 1 tablespoon)

red pepper flakes

coarsely chopped fresh basil leaves

Salt and ground pepper

For Baking:

whole or part-skim mozzarella, shredded (2 cups)

grated Parmesan cheese (about 1 ounce)

fresh basil leaves, for garnish