Eggplant Parmesan Recipe

Ingredients

• 2 28 oz can whole peeled tomatoes
• 1 onion (Peeled and sliced in half)
• 3 garlic cloves (Fresh, minced)
• 1 tsp crushed red pepper
• 2 tbsp tomato paste
• 1/2 cup red wine (Something you would drink)
• 2-3 dried bay leaves
• parmesan rinds
• 1 tbsp salt (plus more as needed)
• 1 tsp black pepper (plus more, to taste)
• 1 tbsp olive oil
• orange peel (approximately 3", to balance the acidity)
• 4 eggplant (Medium in size. Peeled and sliced lengthwise into 1/2"thick slices)
• 1.5 cups all purpose flour
• 6 eggs (whisked well)
• 3 cups panko bread crumbs
• 2 cups vegetable/olive oil
• 2 tsp dried oregano
• 2 cups parmesan (grated, divided - plus more for serving)
• 2 cups low-moisture shredded mozzarella
• 8 oz mozzarella ball (torn into 1-2" pieces)
• 1/2 cup basil (fresh, chopped)