Eggplant Parmesan with Fresh Mozzarella

Name: Eggplant Parmesan with Fresh Mozzarella
Ingredients: ¾ cup plus 2 Tbsp. olive oil, divided; 1 medium onion, finely chopped; 10 garlic cloves, 2 finely chopped, 8 whole; 2 tablespoons tomato paste; 1 28-oz. can whole peeled tomatoes; Kosher salt and freshly ground black pepper; 4 medium or 8 small eggplants (about 4 lb.), halved lengthwise; 8 sprigs oregano; 1¼ cups coarse fresh breadcrumbs; 12 oz. fresh mozzarella, torn into bite-size pieces; 3 oz. Parmesan, finely grated (about ¾ cup)