Eggplant Parmesan

1/2 cup dry wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, chopped, or smash with fingers
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
cooking spray
12 oz shredded mozzarella cheese
Fresh oregano or basil sprigs (optional)

Combine first 7 ingredients in a large saucepan, bring to a boil, then reduce heat, simmer, uncovered, 20 minutes, or until consistency looks satisfactory. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well, then dry with paper towels. Combine 1/4 cup of water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan, stir well. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place half of the eggplants on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant, and set aside. Spread half of the tomato mixture in a sprayed13 x 9-inch baking dish. Arrange half of the eggplant over the sauce, and top with half of the mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese. Bake at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before serving. Garnish with fresh oregano or basil sprigs, if desired.