Place the eggplant in a single layer on a sheet of paper towels. Sprinkle with salt and let rest for 10 to 15 minutes. Pat dry with a paper towel after the eggplant has released water. In a large skillet, mix together the sauce ingredients. Heat over medium heat and simmer for 10 to 15 minutes, or until the sauce thickens. You should be able to run a spoon across the bottom of the skillet and leave a trail for 1-2 seconds. Heat a non-stick skillet over medium heat. Add the eggplant in a single layer and sear for 2-3 minutes on each side. You will have to cook the eggplant in batches. Heat the oven to 400 degrees Fahrenheit and oil or grease a half-sheet pan. Add 1 cup of sauce to the sheet pan and spread evenly over the bottom. Drizzle with 1 tbsp olive oil and top with 1 tbsp of oregano and ¾ cup of breadcrumbs. Arrange a single layer of eggplant and top with another ¾ cup of breadcrumbs. Cover with 1-2 cups of sauce, 1 tbsp of oregano, and 1 cup of parmesan cheese. Repeat to form another layer and bake for 25 minutes. Remove the sheet pan from the oven and spread 2 cups of sauce over the top and sprinkle with 1 ½ cups of parmesan cheese. Bake for another 10 minutes, or until golden brown on top. Allow the lasagna to rest for 5 minutes before slicing. Top with fresh basil, serve, and enjoy!