BAs Best Eggplant Parmesan

Ingredients

• 1/4 cup olive oil
• 1 head of garlic, cloves crushed
• 1 large red onion, chopped
• 3 oil-packed anchovy fillets (optional)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1/4 cup dry white wine
• 2 (28-ounce) cans whole peeled tomatoes
• 1/4 cup torn basil leaves
• 1/2 teaspoon dried oregano
• Kosher salt
• 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick
• Kosher salt
• 3 cups panko (Japanese breadcrumbs)
• 1 1/2 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups finely grated Parmesan, divided
• 1 1/2 cups all-purpose flour
• 5 large eggs, beaten to blend
• 1 1/3 cups olive oil
• 1/2 cup finely chopped basil and parsley, plus basil leaves for serving
• 6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)
• 8 ounces fresh mozzarella, thinly sliced

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