Cinc: Long Form Eggplant Parm

Ingredients

• ¼ cup extra virgin olive oil
• 1 heads garlic
• 1 large red onion
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup dry white wine
• 2 28 oz cans whole peeled tomatoes
• ¼ cup torn basil leaves
• ½ teaspoon dried oregano
• ¼ teaspoon kosher salt
• 2 pounds italian eggplants
• 1 teaspoon kosher salt
• 2 cups panko breadcrumbs
• 1½ teaspoons dried oregano
• 1 teaspoon black pepper
• 1½ cups finely grated parmesan
• 1½ cups all-purpose flour
• 5 large eggs
• 1⅓ cups extra virgin olive oil
• ½ cup finely chopped basil and parsely
• 8 ounces low-moisture mozzarella cheese
• 8 ounces fresh mozzarella cheese