Red Meat Allergy Friendly Vegan Baked Eggplant

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  2 medium eggplants (about 2 lb total), sliced into ¾-inch rounds
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  3 tbsp olive oil, divided
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  1 tsp kosher salt, divided
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  ½ tsp black pepper
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  ½ tsp smoked paprika
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For the sauce

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  4 garlic cloves, minced
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  ¼ tsp red pepper flakes
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  1 can (14 oz) crushed tomatoes
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  1 tsp dried oregano
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  ½ tsp sugar
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For serving

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  3 tbsp nutritional yeast
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  ¼ cup fresh basil leaves, torn
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  1 tbsp fresh parsley, chopped (optional)
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