Prepare the zucchini noodles and the eggplant by placing both in a colander and tossing with the kosher salt. Let sit for 30 minutes in the sink. 

In the meantime, in a small bowl, combine all of the ingredients for the herbed ricotta. Stir well and taste for salt. Cover and store in the fridge. 

Prepare the tomato sauce by heating a medium pot over medium-low and combining the simple tomato sauce, the dried oregano, and the fresh basil. Bring the sauce to a light simmer and cook, stirring occasionally, until ready to serve. 

In 3 separate shallow bowls, prepare your breading stations for the eggplant. Place the flour in 1 bowl, the egg in another and use a whisk to beat until smooth, and combine the breadcrumbs and parmesan in the 3rd bowl. 

Heat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 

Using a damp paper towel or cloth, gently rub the eggplant and the zucchini noodles to remove the salt. Cut the eggplant into 1" cubes and set the zucchini noodles aside. 

Dip the eggplant in the flour mixture, then the egg, and then the parmesan breadcrumbs. Set breaded eggplant aside on a clean plate. 

Heat a large cast iron skillet over medium heat. Add olive oil and heat for 1 minute, until hot. Carefully add the eggplant to the skillet and brown for 2 minutes on each side, transferring the eggplant to the prepared baking sheet. Once all eggplant is browned, place the baking sheet in the oven to keep warm and remain crisp. 

In the same skillet, saute the zucchini noodles with a pinch of salt and pepper until heated through and noodle-like, for about 5 minutes. Remove the eggplant from the oven. 

To serve, divide zucchini noodles between two bowls and top with tomato sauce, breaded eggplant, and a scoop of herbed ricotta. Garnish with fresh parmesan cheese and basil leaves.