Arrange 2 oven racks to divide the oven into thirds and heat to 400°F. Line 2 rimmed baking sheets with parchment paper. Place breadcrumbs, eggs and flour in 3 separate, shallow bowls or pie plates. Dip eggplant slices first in flour to coat completely, then eggs and finally breadcrumbs. Place slices in a single layer on the baking sheets. Generously spray eggplant slices with cooking spray to darken and moisten the breadcrumbs, then season with salt. Flip the slices, then spray and salt the other side. Bake 15 minutes; rotate the baking sheets among racks. Bake 15 more minutes or until light golden brown and crispy. Meanwhile, prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onion, garlic and oregano and cook 3 to 4 minutes or until softened. Stir in tomato paste and cook about 1 minute until darkened in color. Add crushed tomatoes and 3/4 cup water; bring to a simmer. Cover and simmer on medium-low until eggplant is ready. Set aside 1/2 cup of the mozzarella for topping. Spread 1 1/2 cups of the sauce in a 9x13-inch baking dish. Place a slice of eggplant in the baking dish, then sprinkle with a big pinch (scant Tbsp.) of the remaining 1 1/2 cups of mozzarella. Repeat layering the eggplant and mozzarella, shingling the eggplant in 3 rows in the baking dish. Spoon remaining sauce evenly over eggplant. Sprinkle with reserved 1/2 cup of mozzarella and Parmesan. Bake about 20 minutes on the upper rack until sauce is bubbling and cheese is melted and browned in spot. Let cool 5 minutes before sprinkling with basil and serving.