Eggplant

3
pounds eggplant (Choose the large variety. Make sure they are firm and smooth. Also, choose male eggplants. They have fewer seeds and have a rounder, smoother bottom)
1
cup flour
salt
generous amounts of olive oil
1
cup grated parmigiano-reggiano
1/2
pound buffalo-milk mozzarella (if the balls are small, get two)
Sauce

2 28
ounces cans of San Marzano (any brand is fine) canned whole peeled tomatoes (add another can if you want extra sauce left over)
3
cloves garlic, thinly sliced
enough olive oil to cover the pan