Cheesy Eggplant Casserole

Name: Cheesy Eggplant Casserole
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 4 cloves garlic; 2 1/2 pounds eggplant (about 2 large); 6 tablespoons olive oil, divided, plus more for the baking dish; 3 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1/4 teaspoon red pepper flakes; 1/2 teaspoon granulated sugar; 1 bunch fresh basil; 1 small bunch fresh oregano; 8 ounces low-moisture mozzarella cheese, shredded (2 cups); 1 (15- to 16-ounce) container whole milk ricotta cheese (about 2 cups); Whole nutmeg, or a pinch of ground nutmeg; 3 large eggs