1/4 cup olive oil
4 cloves garlic, crushed
1 bunch fresh basil, including stems
8 cups crushed Jersey tomatoes
1 tablespoon salt
1 teaspoon sugar
3 large eggplants, sliced lengthwise 1/4-inch thick
1 pound all-purpose flour
6 eggs, beaten
1 pound breadcrumbs (recommended: Progresso)
1/4 cup olive oil, plus more as needed
4 tablespoons unsalted butter, plus more as needed
5 cloves unpeeled garlic, smashed, plus more as needed
1 pound Parmesan, grated
10 ounces mozzarella, sliced thin
1 large bunch fresh basil
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