3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
2 (28-ounce) cans whole tomatoes in puree, pureed in a blender until smooth
2 teaspoons salt
3/4 teaspoon black pepper
1 (1 1/4-pound) eggplant, cut crosswise into 1/4-inch-thick rounds
2 cups all-purpose flour
3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
1 cup finely grated Parmigiano-Reggiano (3 ounces)
5 large eggs, lightly beaten
2 cups vegetable oil
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 pound fresh mozzarella, thinly sliced
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