• Preheat your oven to 350°.
• To make the tomato sauce, begin by heating the oil in a Dutch oven over low heat. Add the tomatoes, ¼ tsp. kosher salt, sugar, and one teaspoon each of the oregano, basil, and garlic powder. Also add the broth and hot pepper flakes. Simmer, covered, for 30 minutes.
• Meanwhile, prepare 3 bowls for breading the eggplant. In the first bowl, mix the flour with ¼ tsp. each salt and pepper. In the second bowl, mix the eggs. And, in the third bowl, mix the crumbs, Asiago, and the rest of the salt, pepper, and spices.
• Heat a ¼ inch of oil in a cast iron skillet, until it is hot enough for a small piece of eggplant to sizzle immediately when dropped in.
• Dip one piece of eggplant at a time into each of the three bowls. Each slice should be completely covered in breadcrumbs. Fry about 4 slices at a time, until each side is brown and crispy. Flip each side over only once. Drain the cooked eggplant on a wire rack.
• Put an⅛ of the filling on one end of each piece of eggplant, and roll it up. Put them in a 11x9 baking dish, seam side down. Top the rolls with with one cup of the tomato sauce and the mozzarella cheese, and bake uncovered for 30 minutes. Serve, with the chopped basil on top.

For the 3 Cheese Filling:

• In a small skillet, over low heat, cook the garlic in oil, until it's soft, but not brown.
• Mix the garlic and oil in a bowl, with the rest of the filling ingredients.