Grilled Eggplant with Summer Marinara

Ingredients

• 1 cup plus 1 tablespoon extra-virgin olive oil (such as Filippo Berio Extra-Virgin), divided
• 1 small yellow onion (about 8 ounces), chopped (about 1 1/4 cups)
• 1 tablespoon plus 1 1/4 teaspoons kosher salt, divided
• 1 (28-ounce) can pomodori pelati (whole peeled tomatoes), preferably San Marzano (such as Cento), undrained
• 1 (24-ounce) jar passata di pomodoro (tomato puree) (such as Organico Bello) (see Note)
• 3 1/2 pounds eggplant (about 3 medium eggplants), peeled and cut lengthwise into 1/2-inch-thick planks
• 1/2 cup torn fresh basil, divided, plus whole leaves, for garnish
• 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided
• 1 ounce Parmigiano-Reggiano cheese, grated with a Microplane (about 2/3 cup), divided

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