INGREDIENTS
3 tbsp
Basil
8
Eggplants (1/2 pound, small
3
Garlic cloves
2 28 ounce cans
Italian tomatoes, whole
1
Onion
1
Kosher salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
3 tbsp
Bread crumbs, dry
1 lb
Mozzarella, lightly salted fresh
1 cup
Parmigiano-reggiano cheese