Eggplant Parmesan

INGREDIENTS

• 5 lb plum tomatoes
• 20 fresh basil leaves, torn in half
• 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
• 1 1/2 cups plus 3 tablespoons olive oil
• 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
• 3/4 teaspoon black pepper
• 2 large garlic cloves, finely chopped
• 3 1/4 teaspoons salt
• 1/4 teaspoon dried hot red pepper flakes
• 5 large eggs
• 3 1/2 cups * (Japanese bread crumbs)
• 2 oz (2/3 cup)
• 1 cup all-purpose flour