The Crepes of Roth: Mario Bartoli's Eggplant Parmigiana

1/4 cup extra – virgin olive oil , plus more for oiling the baking sheet; 2 large eggplant, about 2 pounds; Salt and pepper; 2 cups basic tomato sauce, recipe follows; 1 bunch fresh basil leaves, chiffonade; 1 pound fresh mozzarella, …