Eggplant Parmesan

Ingredients

• 2 cans (28 ounces each) whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large globe eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 1 cup plain dried breadcrumbs
• Vegetable oil, for frying
• ½ cup grated Parmesan
• ½ pound whole fresh mozzarella, cut into large chunks

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