Eggplant Rollatini

1 large eggplant, 1 tablespoon salt. Sauce:1 small onion, chopped, 1/4 cup olive oil, 2 garlic cloves, minced, 1 can (15 ounces) organic tomato sauce, 1 can organic (14-1/2 ounces) diced tomatoes, 1/2 cup chicken broth, 1/4 cup tomato paste, 2 tablespoons minced fresh parsley, 2 teaspoons sugar, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, 1/8 teaspoon crushed red pepper flakes. Filling: 1 carton (15 ounces) ricotta cheese1 cup shredded part-skim mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/4 cup minced fresh parsley, 1 large egg, lightly beaten, 1/8 teaspoon pepper, coating:, 3 large eggs, lightly beaten, 1 cup seasoned bread crumbs, 1 cup grated Parmesan cheese, divided, 2 garlic cloves, minced, 2 tablespoons minced fresh parsley, Dash each salt and pepper, Oil for frying