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1
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
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2
While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
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3
Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
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4
Coarsely chop tomatoes, then coarsely puree in batches in a blender.
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5
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and saute, stirring, until golden, about 30 seconds.
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6
Add tomato puree, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
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7
Put oven rack in middle position and preheat oven to 375F.
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8
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
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9
Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
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10
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
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11
Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
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12
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch.
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13
Transfer with tongs to paper towels to drain.
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14
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
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15
Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
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16
Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
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17
Continue layering with remaining eggplant, sauce, and mozzarella.
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18
Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
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19
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
