Eggplant and cheese Napoleon

Ingredients:

• 1 eggplant (weight 450 g), cut into 3 mm circles (approximately 24 slices)
• 2 tbsp. l. olive oil
• 1 small onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• 1/4 cup dry red wine
• 1 can (800 g) of tomatoes
• 1 bunch of fresh basil
• 1.9 l vegetable oil, for deep frying
• 3 - 4 cups flour
• 1 tbsp Italian seasoning
• 1 teaspoon garlic powder
• 4 large eggs
• 4 cups Italian herb breadcrumbs
• 1.5 tbsp. grated mozzarella
• 1.5 cups Parmesan, coarsely grated

Preparation:

1. To make a quick marinara sauceHeat a heavy-bottomed saucepan over medium-high heat. Add the olive oil and onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.
2. Pour in the red wine and simmer for 1 minute until reduced. Using your hands or a potato masher, crush the tomatoes and add them to the pan along with the juice from the can. Stir to combine. Add 1 whole basil stalk with leaves. Bring the sauce to a gentle simmer and reduce the heat to medium-low. Let the sauce simmer while you prepare the remaining ingredients.
3. Pour vegetable oil into a cast iron or heavy-bottomed saucepan and insert a deep-fry thermometer. Heat the oil over medium heat to 190°C (375°F). Line a baking sheet with paper towels and place a cooling rack on top.
4. Set up a breading station using 3 shallow plates.In bowl 1, combine flour, Italian seasoning, and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir. In bowl 2, beat the eggs. In bowl 3, add the breadcrumbs.
5. Dredge the eggplant slices on both sides in the flour and spices, shaking to remove excess flour. Then, dip the eggplant in the egg, letting it drain before moving to the third plate. Then, evenly coat the eggplant slices on both sides in breadcrumbs.
6. Carefully place the breaded eggplant slices in batches into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to a cooling rack set over a baking sheet. Generously sprinkle each slice with salt. Continue frying until all the eggplant slices are fried.
7. Preheat oven to 350°F (190°C). Remove the basil stem from the marinara sauce. Remove paper towels from the baking sheet.
8. Build towers on the cooling grid: Place 1 tbsp on top of the eggplant slice. marinara sauce, 1 tbsp. mozzarella, 1 tbsp. parmesan and 1 basil leaf.
   
   Place another eggplant slice on top and repeat the process. Place a third eggplant slice on top of the tower and repeat the process, adding sauce, mozzarella, and Parmesan (omit the basil). Repeat all steps until you have 8 towers on the cooling rack.
9. Bake for about 20 minutes, until the cheese is melted and lightly golden on top. Arrange the towers on a serving platter. Garnish each with a fresh basil leaf and serve immediately.