INGREDIENTS
10
Garlic cloves
4
Medium or 8 small eggplants (about 4 lb.)
1
Onion, medium
8
sprigs Oregano
1 28 ounce can
Tomatoes, whole
2 tbsp
Tomato paste
1
Kosher salt and freshly ground black pepper
7/8 cup
Olive oil
1 1/4 cups
Breadcrumbs, coarse fresh
12 oz
Mozzarella, fresh
3 oz
Parmesan