Eggplant Parmigiana

Name: Eggplant Parmigiana
Ingredients: 2 (28-oz.) cans plum tomatoes with their juices; 3 Tbsp. extra-virgin olive oil; 6 large garlic cloves, peeled; Kosher salt; Freshly ground black pepper; 3 large eggs; 1¼ cups dried plain fine bread crumbs; 1 Tbsp. dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oregano; 3 medium eggplants (about 3 lb. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.; About 1 cup extra-virgin olive oil; 1½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh); 3 Tbsp. finely grated Pecorino Romano