Schirripa's Eggplant Parmigiana | Paula Deen

Ingredients

• 1 large eggplant
• 1/2 cup plus 4 tablespoons, divided Olive oil
• 2 eggs
• 1/4 cup milk
• 3 cups seasoned breadcrumbs
• 1 lb fresh mozzarella cheese
• 3/4 cups pecorino romano cheese
• 1 clove minced garlic
• 1 teaspoon water
• 1 (28 oz) can diced tomatoes with their juices
• 2 tablespoons chopped, or 1/2 teaspoon dried fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar