Sprinkle both sides of eggplant rounds with salt and place eggplant on a metal rack with paper towels underneath. Let sit for about two hours. Pat eggplant rounds with a paper towel to get any excess moisture.
Combine tomatoes, garlic, ⅓ cup olive oil, ¼ tsp salt, and ¼ tsp pepper in a food processor (or blender). Puree until smooth.
Pre-heat oven to 425 degrees and lightly brush a baking sheet with oil.
Mix together flour, bread crumbs, and ½ cup parmesan cheese in a large shallow bowl. In a second shallow bowl, lightly beat eggs.
Dredge each slice of eggplant in the flour mixture and then in the egg mixture and back in the flour mixture for a second time. Lay on prepared baking sheet. Drizzle each slice with a little bit of olive oil and bake for 18-20 minutes, until golden brown, flipping each eggplant slice after about 10 minutes. Once you remove the eggplant from the oven, lower the oven heat to 350 degrees.
Spread 1 cup of the tomato sauce on the bottom of a 9x13" dish. Layer ⅓ of the eggplant slices and top with half the mozzarella. Sprinkle with ⅓ of the remaining parmesan and ½ the basil.
Top with ½ of the remaining eggplant, 1 cup of tomato sauce, and the rest of the mozzarella. Then add on ½ of the remaining parmesan and the rest of the basil.
Finally, add the rest of the eggplant, the rest of the sauce, and the rest of the parmesan.
Bake (at 350 degrees) for about 30 minutes, until the cheese is melted and slightly browned.
Let cool for about 10 minutes before topping with more basil and serving.