Arrange eggplant slices on a pan and sprinkle with half the kosher salt. Once they weep liquid, flip and repeat with remaining salt. When clearly "wet" (after about 30 min.), rinse and pat dry with a paper towel, pressing to remove all liquid. (This removes eggplant's bitter juices.) Sift dredge ingredients together in one bowl. Whisk together egg wash ingredients in a second bowl. Combine coating ingredients in a third bowl.
Topping: Heat oil over medium-high heat and saute onions until they start to caramelize. Add garlic, tomatoes and white sugar. Cook until sizzling. Deglaze with wine; when sizzling stops, reduce heat to medium and cook until liquid is nearly gone. Remove from heat and stir in basil.
Assembly: Preheat oven to 350F. Dredge eggplant slices in flour mixture, shake off excess. Dip in egg wash, let excess drip off and coat with breadcrumb mixture, patting the crumbs on the eggplant to be sure they stick. Set aside on a rack. Heat butter/oil over medium-high heat and fry each slice until golden brown on both sides. Transfer to a lined sheet pan. Add topping and cheese. Bake until cheese is melted and everything is heated through (10-15 min.). Serve immediately. Yield: 6-8 servings