INGREDIENTS
1/3 cup
Basil, fresh leaves
1
Eggplant (about 1 1/2 pounds), medium large
2
large cloves Garlic
1 28 ounce can
Tomatoes
2
Eggs
1/3 cup
All-purpose flour
1
Kosher salt
1/4 tsp
Red pepper flakes
4 tbsp
Olive oil
3/4 cup
Italian-style breadcrumbs
1 lb
Mozzarella, fresh
1/4 cup
Parmesan, grated