INGREDIENTS
1 tbsp
Basil, fresh
2
Eggplants (about 3 pounds), large
1 tsp
Herbes de provence
1 1/2 tsp
Oregano, dried
2
15- ounce cans Tomatoes, stewed
2
Eggs
2 tbsp
Kalamata olives
1
Olive oil
1/2 cup
Italian style breadcrumbs
1/4 cup
Heavy cream
1 cup
Parmesan
1/4 cup
Parmesan, fresh