Grilled Eggplant Parm

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1/3 cup plus 1 tablespoon extra-virgin olive oil

1 clove garlic, finely chopped

1/4 teaspoon red pepper flakes 

One 15-ounce can crushed tomatoes 

2 tablespoons pitted Kalamata olives, chopped 

1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish 

2 tablespoons unsalted butter 

Kosher salt and freshly ground black pepper 

1 large eggplant, cut into 1/4-inch rounds 

12 ounces fresh mozzarella, sliced 1/4-inch thick 

1/4 cup grated Parmesan