Make Sauce

1. Heat oil over medium heat in a medium saucepot. Add garlic and cook until golden (but making sure not to burn), about 1 minute
2. Add white wine, and reduce mixture by half, about 2-3 minutes
3. Add tomatoes and bring to a simmer (low boil)
4. Add basil, salt and pepper to taste, stir, return to a simmer, then remove from heat and set aside

Add Breading & Fry Eggplant

1. Cut eggplant into ¼“ round slices, throwing away both ends
2. Combine breadcrumbs, Italian seasoning, granulated garlic, ½ tbsp salt and ½ tbsp black pepper in a medium bowl
3. Heat canola oil in a large sauté pan on medium heat to 350º
4. Beat eggs with milk for an egg wash
5. Place each eggplant slice in flour and coat both sides, shaking off excess flour
6. Dip each eggplant slice into the egg wash, then dredge both sides with breadcrumbs. Repeat until all slices are breaded
7. Fry breaded eggplant slices in heated oil in batches, about 4-5 slices at a time, cook until golden brown, about 2 minutes per side. Transfer cooked slices onto a paper towel. Repeat until all eggplant is finished. If you do not have enough oil in the pan after a few batches, add additional ½ - 1 cup more oil to pan, heat to 350º, then finish frying

Assemble & Bake

1. Preheat oven to 400º
2. In large casserole pan or 9” x 13” baking dish, evenly coat the bottom with ½ cup of the tomato sauce. Arrange a single layer of eggplant on top of the sauce, top with 1 cup sauce, half of the Romano or Parmesan cheese, and half of mozzarella cheese. Repeat with one more layer (reserve some sauce for serving) and place pan in oven to bake for about 15-20 minutes, or until cheese on top is lightly-browned and melted
3. Slice into squares (it will slice with more ease if you allow it to cool at least 10 minutes) and serve with a spoonful of tomato sauce on top and additional Romano or Parmesan cheese if desired