Eggplant Parmesan Timbales

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup fresh fine bread crumbs
• 3 pounds tomatoes—peeled, halved, seeded and coarsely chopped
• 2 garlic cloves, smashed
• 1/2 cup plus 2 tablespoons coarsely chopped basil
• Fine sea salt
• Two Italian eggplants, 1 medium wide and 1 narrow (about 3/4 pound each)
• Freshly ground pepper
• 6 ounces salted mozzarella, cut into 1/2-inch dice (about 1 1/3 cups)

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