Baked Eggplant Parmesan Recipe

Name: Baked Eggplant Parmesan Recipe
Ingredients: 2 large (or 3 small) eggplants; 1 tablespoon extra virgin olive oil + extra to grease the baking pan; ½ cup all-purpose flour; 3 eggs; 2 cups panko breadcrumbs; ½ cup Parmesan cheese, shredded; 2 teaspoons Italian herbs; 1 teaspoon garlic powder; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 2 cloves garlic, minced; 2 teaspoons white wine vinegar; 2 (11-ounce) cans crushed tomatoes; ½ cup fresh basil, finely chopped + more for serving; 1 pound mozzarella cheese, sliced