Eggplant Parmesan

Ingredients

• 2 medium-large globe eggplants, trimmed
• Salt
• 1 1⁄2 cups extra-virgin olive oil
• 2 cloves garlic, peeled and chopped
• 1 (28-oz.) can peeled whole plum tomatoes
• Freshly ground black pepper
• Leaves from 1 sprig basil
• 1⁄2 lb. fresh mozzarella, thinly sliced
• 1⁄2 cup grated parmigiano-reggiano

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