Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.

Slice the eggplants into 1/4-inch thick rounds. Brush both sides with olive oil, then generously season with kosher salt and pepper.

Arrange the eggplant slices on the prepared baking sheet in a single layer. Bake for about 20 minutes or until tender and lightly browned.

Combine the filling in a mixing bowl by stirring together the ricotta cheese, Parmesan cheese, breadcrumbs, chopped basil, lemon zest, and lemon juice.

Prepare the tomato sauce by heating 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant.

Add oregano, red pepper flakes, and the can of diced tomatoes. Allow the sauce to simmer for about 10 minutes.

Layer your dish by placing a few baked eggplant slices in a baking dish. Spread a generous spoonful of the ricotta mixture over each slice, then top with a layer of the tomato sauce.

Repeat the layering until all ingredients are used, finishing with the sauce.

Sprinkle the remaining chopped basil and Parmesan cheese over the top of your layered dish.

Bake in the preheated oven for an additional 20-25 minutes, until the cheese is melted and bubbly.