Summer squash and Eggplant Parmasean

Preheat oven to 450. Lay eggplant and squash rounds onto 2 parchment lined baking sheets. Sprinkle with salt and allow to sit 5-10 min. Then pat dry with paper towel, flip, salt and let sit 5-10 min. Dry once more and begin breading. To bread set out 3 bowls. One bowl with the 4 eggs beaten, one with flour seasoned with salt and pepper, and one with panko and cornflake crumbs mixed together. Bread each piece by dredging in flour, then egg wash, and then breadcrumbs and lay back on the parchment lined baking sheet. Bake at 450 for 15 min. Flip each round over and bake for 15 more Min.

While eggplant and squash cook, in a large saucepan or stock pot, heat 2 tb olive oil, garlic, shallot. Cook until fragrant. Add in cherry tomatoes and large tomatoes roughly chopped. Cook 5-10 min until tomatoes soften. Deglaze the pan with white wine and season with salt and pepper. Allow to come to a boil, cover and reduce to simmer. Cook for 30 min. Add in 1 tb fresh basil and blend in a blender or immersion blender and set aside.