
4 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 400g cans crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
2 medium-large aubergine (about 700g), sliced into 2.5cm thick rounds
1/3 cup cake flour
2 eggs, beaten
3/4 cup breadcrumbs
450g fresh mozzarella, thinly sliced
1/4 cup grated Parmesan