Excellent Eggplant Parmesan – Kappler Kitchen

Ingredients

• 1 (28 ounces) can of crushed Roma style tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh Italian parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 tablespoons Extra Virgin Olive oil
• 1/3 cup finely diced yellow onion
• 1/2 cup of red or dry white wine (I used a good red blend)
• 1 medium eggplant, sliced lengthwise 1/2 inch thick
• Kosher salt
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 cup Italian Style breadcrumbs
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan
• 2 large eggs, beaten to blend
• 4 ounces mozzarella, grated
• 8 ounces whole milk ricotta cheese