Eggplant Parmesan - Corner 103

Ingredients

• 1 3/4 cps extra virgin olive oil (split 1/4 cp & 1 1/2 cps)
• 6 large garlic cloves, crushed
• 1 red onion, chopped
• 1/2 tsp red pepper flakes
• 1 tbsp tomato paste
• 1/4 cp red wine (use red wine vinegar as an alternate)
• 2 28-oz cans whole peeled tomatoes
• 3/4 cp basil (1/4 split out)
• 1/2 tsp dried oregeno
• 1 1/2 cps water
• 4 lbs eggplant (around 4), peeled, sliced lengthwise
• 3 cps panko
• 1 tsp fresh ground black pepper
• 1 1/2 cps Parmesan, finely grated
• 1 1/2 cps flour
• 5 large eggs
• 1/4 cp finely chopped basil
• 1 1/3 cps low-moisture mozzarella, grated
• 8 oz fresh mozzarella, thinly sliced