Zucchini Eggplant Parmesan

Name: Zucchini Eggplant Parmesan
Ingredients: 1½ lbs eggplant (about 2 medium); 1½ lbs zucchini (about 4 small); 2 cups flour; ½ - 1 cup olive oil; 1 lb fresh mozzarella (roughly 2 balls), sliced; 8oz parmigiano-reggiano, grated; 1 cup panko; 2-3 cups tomato sauce (homemade instructions below); ¼ cup olive oil; 3 cloves garlic, thinly sliced; 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted); 2 tsp red pepper flakes (optional); salt; pepper

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I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was

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