Ingredient:

• 3 pounds eggplants (about 3 smallish or 2 medium)
• ¼ cup + 2 tablespoons extra-virgin olive oil, divided
• Fine sea salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, pressed or minced
• ¼ cup tomato paste
• 28 ounces crushed tomatoes, preferably the fire-roasted variety*
• ¼ cup roughly chopped fresh basil, plus additional basil for garnish
• 1 teaspoon balsamic vinegar
• Pinch of red pepper flakes
• 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
• 2 ounces freshly grated Parmesan cheese (about 1 cup)