Fried Eggplant Lasagna Rolls

Ingredients

• 1 eggplant (12 to 14 ounces)
• Kosher salt
• 6 tablespoons extra-virgin olive oil, plus more if needed
• 1 onion, chopped
• 2 28-ounce cans crushed tomatoes
• 4 cloves garlic, crushed
• 2 sprigs basil, plus leaves for topping
• 2 teaspoons sugar
• 3/4 cup all-purpose flour
• 3 large eggs
• 1 1/4 cups breadcrumbs
• 1/2 cup plus 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 2 teaspoons dried Italian seasoning
• Freshly ground pepper
• 1 pound lasagna noodles (not no-boil)
• 3/4 cup whole-milk ricotta cheese
• 2 1/2 cups freshly grated mozzarella cheese (about 1 pound)

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