Eggplant Parmesan

By Sunset
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1/4 cup olive oil, divided

1/2 onion, chopped

2 large garlic cloves, minced

1/2 cup dry red wine, such as Cabernet Sauvignon

1 can (28 oz.) crushed tomatoes

1 teaspoon kosher salt

1 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon red chile flakes

1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick)

8 ounces water-packed fresh mozzarella cheese, cut into 8 slices

1/2 cup fresh oregano

1/2 cup torn basil leaves

1/2 cup crushed croutons

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