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
• Kosher salt
• 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

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