INGREDIENTS
2 cans
(14 1/2 oz each) diced tomatoes
1/2 cup
Basil, fresh leaves
10
Basil, fresh leaves
2
Eggplant (about 2 lbs), medium
4
Garlic cloves, minced (about 1 tbsp), medium
4
Eggs, large
1 cup
All-purpose flour
1 tbsp
Kosher salt
1/4 tsp
Red pepper flakes
1
Salt and freshly ground black pepper
1
Salt and ground pepper
2 tbsp
Olive oil, extra-virgin
6 tbsp
Vegetable oil
4 cups
Italian breadcrumbs
8 oz
Mozzarella, whole or part-skim
1 1/2 cups
Parmesan, grated