INGREDIENTS
2
Eggplants
1 tbsp
Garlic
1
Onion, medium
2 tbsp
Parsley, leaves
1 28 ounce can
Tomatoes
2
Eggs
1/2 cup
All-purpose flour
1/2 cup
Cornmeal
2 tsp
Italian seasoning
1
Kosher salt and freshly ground black pepper
1/2 tsp
Red pepper flakes
2 tbsp
Canola oil
1 cup
Italian bread crumbs, dried
1 cup
Mozzarella cheese
1/4 cup
Parmesan, grated
1/2 cup
Water