INGREDIENTS
2
Eggplants, peeled and cut into 1/4-inch slices, medium
2
Garlic cloves
1
Onion, medium
2 tbsp
Parsley, fresh
2 cans
Tomato
2
Eggs, large
1/4 cup
Tomato paste
1 can
Tomato sauce, no-salt-added
9 oz
Spaghetti, multigrain
1/2 cup
All-purpose flour
1 3/4 tsp
Italian seasoning
1/4 tsp
Pepper
1/2 tsp
Salt
1 1/2 tsp
Olive oil
1 1/2 cups
Bread crumbs, dry
6 oz
Mozzarella cheese, fresh
1/3 cup
Parmesan cheese
1/2 cup
Red wine, dry
2 tbsp
Water