INGREDIENTS
2
lbs (about 2 large) eggplants
Kosher salt
1 28 ounce can
whole peeled tomatoes
1 clove
garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup
all-purpose flour
1/2 cup
fine dry breadcrumbs
4
large eggs, beaten
1 1/2
lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup
grated high quality Parmesan cheese
1
packed cup fresh basil leaves