Eggplant Parmesan with Fresh Basil

Ingredients

• 2 jars (26 ounces each) tomato-based pasta sauce
• ¼ cup dry red wine
• 4 medium-size cloves garlic, crushed in a garlic press
• ½ loosely packed cup torn fresh basil leaves
• 1 cup vegetable oil or olive oil, or more as needed
• 4 large eggs
• Salt and freshly ground black pepper
• 2 large eggplants (3 pounds total), peeled and sliced crosswise ¼ inch thick
• 2 packages (8 ounces each; 4 cups total) shredded mozzarella and Parmesan cheese blend

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