Eggplant Parmesan

Ingredients

• 1 3/5 cup Olive oil
• 1 head Garlic Cloves crushed
• 1 Red onion (large) chopped
• 3 (Oil-Packed) Anchovy fillets (optional)
• 1 tablespoon Tomato paste
• 1/2 tablespoon Crushed red pepper flakes
• 1/4 cup Dry white wine (Sauvignon Blanc or Chardonnay)
• 2 cans Whole peeled tomatoes (28 oz)
• 1 cup Basil leaves
• 2 teaspoon Dried oregano
• Kosher Salt
• 4 Eggplants (medium)
• 3 cups Panko breadcrumbs (Japanese)
• 1 teaspoon Freshly ground pepper
• 1 1/2 cups Parmesan grated Divided
• 1 1/2 cups Flour
• 5 Eggs (large) Beaten to blend
• 8 ounces Fresh mozzarella cheese Thinly sliced
• 1 1/3 cups Mozzarella grated