Eggplant Parm

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One 28-ounce can whole tomatoes

2 tablespoons olive oil, plus more for frying


All-purpose flour, for dredging

4 large eggs, lightly beaten

2 cups seasoned dry bread crumbs

One 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices

6 garlic cloves, smashed and peeled

12 ounces fresh mozzarella, sliced 1/4 inch thick

1 cup freshly grated parmesan cheese

1 cup basil leaves

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