Traditional Eggplant Parmigiana

Ingredients

• 2 medium eggplants (1 ½ pounds total), cut into ¼-inch slices
• Coarse salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed
• 3 cloves garlic, smashed and peeled
• 1 ½ cups plain dried breadcrumbs
• ½ cup grated Parmesan or Pecorino Romano (2 ounces), divided
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 pound fresh mozzarella, thinly sliced

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