Slice eggplants lengthwise into ½-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat. Arrange eggplant slices in single layer on prepared sheets.

Brush 1 side of eggplant slices with 3 tablespoons oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Flip and repeat. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over.

While eggplant bakes, cook 1 tablespoon oil, garlic, oregano, and pepper flakes in 12-inch broiler-safe skillet over medium heat until fragrant, about 1 minute. Add pork and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to large bowl and let cool slightly. Stir in ricotta, ¼ cup Parmesan, ¼ cup basil, and lemon juice.

With widest ends of eggplant slices facing you, evenly distribute ground pork mixture on bottom third of each slice. Gently roll up each eggplant slice.

Heat broiler. Place eggplant rolls seam side down in now-empty skillet. Sprinkle with mozzarella cheese and remaining ¼ cup Parmesan. Transfer skillet to oven and broil until cheese is melted and browned and filling is heated through, 5 to 10 minutes. Sprinkle ,with tomatoes and remaining ¼ cup basil and drizzle with remaining 1 tablespoon oil. Serve.