Eggplant Parmesan with Fresh Mozzarella
Ingredients
- 3/4 cup plus 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 10 garlic cloves, 2 finely chopped, 8 whole
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt, freshly ground pepper
- 4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
- 8 sprigs oregano
- 1 1/4 cups coarse fresh breadcrumbs
- 12 ounces fresh mozzarella, torn into bite-size pieces
- 3 ounces Parmesan, finely grated (about 3/4 cup)
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