INGREDIENTS
5/16 cup
Basil, fresh leaves
2
Garlic cloves
2 lb
Italian eggplant
650 milliliters
Marinara sauce
1 tsp
Black pepper
2 tsp
Italian seasoning
1 tsp
Sea salt
1 pinch
Sea salt and black pepper
3 1/2 tbsp
Olive oil
3/4 cup
Panko breadcrumbs
250 g
Mozzarella, fresh
1 cup
Parmesan