Hearty Main-Dish Low FODMAP Eggplant Parmesan

Name: Hearty Main-Dish Low FODMAP Eggplant Parmesan
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: ¼ cup (60 ml) Low-FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent); ½ cup (36 g) finely chopped leeks, (green parts only); ½ cup (32 g) finely chopped scallions, (green parts only); 3 oil-packed anchovy fillets; (optional); ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; ¼ cup (60 ml) dry white wine; 1 tablespoon tomato paste; 2, 28- ounce (794 g) cans crushed tomatoes; 1 ½ cups (360 ml) water; ¼ cup (3 g) torn basil leaves; Kosher salt; Freshly ground black pepper; 3 ½- pounds (1.6 kg) globe or Italian eggplants, ((about 4 medium, sliced crosswise into ½ inch/12 mm thick discs); 3 cups (369 g) low FODMAP panko breadcrumbs, (such as Ian’s); 1½ teaspoons dried oregano; 1 teaspoon freshly ground black pepper; 1½ cups (150 g) finely grated Parmesan, (divided); 1 cup (145 g) low FODMAP gluten-free all-purpose flour; 6 large eggs, (beaten to blend); 1 ¼ cups (300 ml) olive oil; 10- ounces (280 g) low-moisture mozzarella (shredded); ¼ cup (6 g) finely chopped fresh basil; ¼ cup (8 g) finely chopped fresh flat-leaf parsley; 8- ounces (225 g) fresh mozzarella, (thinly sliced)