Eggplant Parmesan Recipe – Sunset Magazine

Ingredients

• 1/4 cup olive oil, divided
• 1/2 onion, chopped
• 2 large garlic cloves, minced
• 1/2 cup dry red wine, such as Cabernet Sauvignon
• 1 can (28 oz.) crushed tomatoes
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chile flakes
• 1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
• 8 ounces water-packed fresh mozzarella cheese, cut into 8 slices
• 1/2 cup fresh oregano
• 1/2 cup torn basil leaves
• 1/2 cup crushed croutons