INGREDIENTS
1/4 cup
Basil, leaves
3
Eggplants, medium
6 cloves
Garlic
2 tsp
Marjoram, dried
1
Onion
1
Parsley
2 28 ounce cans
Tomatoes
1 tbsp
Tomato paste
2 cups
All-purpose flour
1
Black pepper, Freshly ground
2
Kosher salt
1/4 cup
Olive oil, extra-virgin
1
Vegetable oil
4 cups
Panko bread crumbs
1/4 cup
Milk
3 cups
Mozzarella
2 cups
Parmesan
6
Eeggs, beaten