Eggplant Parmesan

Ingredients

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

Equipment

• sauce pan
• oven
• aluminum foil
• broiler
• broiler pan

Directions

1. Set an oven rack in highest position and preheat oven to 35
2. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat.
3. Add onion and garlic; cook until translucent, about 4 minutes.
4. Add wine and let reduce by half, 5 minutes. Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.
5. Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil.
6. Bake until steamy and softened, 20 minutes. Uncover; brush with 1 tbsp. oil. Broil until starting to brown, then turn over and brush with remaining oil. Broil until lightly browned, 8 minutes total.
7. Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce.
8. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.
9. Broil 2 plates at a time just to melt cheese, about 2 minutes.
10. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons.
11. Serve with remaining sauce.