Paula Deen: Easy Eggplant Parmesan Recipe - Serves 6 to 8

Ingredients

• 3 medium eggplants
• 1 dozen eggs
• milk
• Italian breadcrumbs
• 1 ball fresh mozzarella cheese
• 1 (16-oz) container ricotta cheese
• Vegetable oil
• extra virgin olive oil
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, crushed
• 2 (28-oz) cans crushed tomatoes
• 1 (6-oz) garlic & basil flavored paste
• 1 (8-oz) can tomato sauce
• 20 oz water
• 4 oz red wine, like Merlot
• fresh basil, finely chopped
• Parmesan cheese, grated