INGREDIENTS
2 1/4
lbs (about 2 large) eggplants
1 tsp
kosher salt
1 tbsp
olive oil
1
clove minced garlic (about 1 teaspoon)
1 28 ounce can
whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2
cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
1 1/2
cups breadcrumbs
1 1/4 cups
grated Parmesan cheese, divided
3/4 cup
flour
4
eggs, beaten (more if needed)
1/4 cup
olive oil (plus more to oil the sheet pans)
1 1/2 lb
fresh mozzarella, sliced into 1/4-inch slices