Eggplant Parmesan Towers

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• One 28-ounce can San Marzano tomatoes
• 1 bunch fresh basil
• 2 quarts vegetable oil, for frying
• 3 to 4 cups all-purpose flour
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• Kosher salt and freshly cracked black pepper
• 4 large eggs
• 4 cups Italian breadcrumbs
• One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices)
• 1 1/2 cups shredded whole-milk mozzarella
• 1 1/2 cups freshly grated Parmesan

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