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1
Place a rack in the center of the oven and preheat the oven to 375F.
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2
Place the pasta sauce, wine, garlic, and basil in a 2-quart saucepan.
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3
Bring the sauce to a simmer over medium heat, stirring occasionally.
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4
Let simmer while you prepare the eggplant.
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5
Heat 1/2 cup of the oil in a heavy skillet over medium-high heat.
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6
Crack the eggs into a wide, shallow bowl, season them with salt and pepper to taste, and lightly beat them with a fork.
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7
Arrange a double thickness of paper towels on a counter near the skillet.
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8
Place 2 to 3 slices of eggplant in the beaten egg and turn them to coat.
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9
Using a fork, transfer the eggplant slices to the hot oil and cook until golden brown and puffy but not cooked through, about 1 minute per side, then drain them on the paper towels.
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10
Repeat with the remaining slices of eggplant, wiping out the pan and adding more oil as necessary.
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11
Place half of the eggplant slices in the bottom of a 13 by 9-inch glass or ceramic baking dish.
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12
Pour half of the pasta sauce over the eggplant, spreading it out evenly with a spatula.
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13
Scatter 2 cups of the cheese over the sauce.
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14
Repeat with the remaining eggplant, pasta sauce, and cheese.
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15
Cover the baking dish with aluminum foil and bake the casserole until it is bubbling and the cheese has melted, 35 to 40 minutes.
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16
Remove the aluminum foil and let the eggplant rest for 5 minutes, then slice and serve.
