Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2½ lb medium eggplants (about 3), cut crosswise into ⅓-inch-thick rounds; 3¼ tsp. kosher salt; 5 lb plum tomatoes; 1½ cups plus 3 Tbsp. extra-virgin olive oil; 2 large garlic cloves, finely chopped; 20 fresh basil leaves, torn in half; ¾ tsp. freshly ground black pepper; ¼ tsp. crushed red pepper flakes; 1 cup all-purpose flour; 5 large eggs; 3½ cups panko (Japanese breadcrumbs); 2 oz finely grated Parmigiano-Reggiano (⅔ cup); 1 lb chilled fresh mozzarella (not unsalted), thinly sliced