Eggplant Tomato Casserole

Ingredients

• 2 medium-sized eggplant (peeled and diced)
• 1 14 -ounce can crushed tomatoes
• 3 garlic cloves
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp kosher salt
• black pepper (to taste)
• 2 tsp white wine vinegar
• 1/2 cup basil leaves (chiffonade)
• 1 cup panko bread crumbs (plus more for topping)
• finely grated parmesan (to top)