Eggplant Parmesan with Fresh Mozzarella

INGREDIENTS

• Kosher salt, freshly ground pepper
• 10 garlic cloves, 2 finely chopped, 8 whole
• 12 ounces fresh mozzarella, torn into bite-size pieces
• 3/4 cup plus 2 tablespoons olive oil, divided
• 2 tablespoons tomato paste
• 4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
• 3 ounces Parmesan, finely grated (about 3/4 cup)
• 1 medium onion, finely chopped
• 1 28-ounce can whole peeled tomatoes
• 8 sprigs oregano
• 1 1/4 cups coarse fresh breadcrumbs