Eggplant Parmesan

• 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

1. Set an oven rack in highest position and preheat oven to 350u0b0. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat. Add onion and garlic; cook until translucent, about 4 minutes. 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.
2. Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil. 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.
3. Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.
4. Broil 2 plates at a time just to melt cheese, about 2 minutes. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons. Serve with remaining sauce.
5. Note: Nutritional analysis is per serving.

olive oil, onion, garlic, red wine, tomatoes, kosher salt, sugar, black pepper, red chile flakes, eggplant, water, fresh oregano, torn basil, croutons

Taken from www.myrecipes.com/recipe/eggplant-parmesan-5 (may not work)