Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Ingredients: 2 medium eggplants (about 1 pound each); 1/4 cup plus 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 1/2 teaspoon crushed red pepper flakes; 2 cloves garlic, grated; 1 tablespoon tomato paste; One 28-ounce can whole peeled tomatoes; 1 teaspoon dried oregano; 1/4 cup fresh basil leaves, chopped; 1 cup panko breadcrumbs; 1/2 cup fresh parsley, finely chopped; 1 cup freshly grated Parmesan (about 4 ounces); 1 1/3 cups shredded low moisture mozzarella (about 6 ounces)