INGREDIENTS
2 cans
each) whole peeled tomatoes
2 tbsp
extra-virgin olive oil
Coarse salt and ground pepper
2
large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup
all-purpose flour
3
eggs, lightly beaten
1 cup
plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup
grated Parmesan
1/2 lb
whole fresh mozzarella, cut into large chunks