Eggplant Parmesan Towers

Name: 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