INGREDIENTS
1 1/2 cups
bread crumbs
1 large
eggplant
2 larges
eggs
1/2 cup
flour
1 tbsp
fresh basil
1 tbsp
fresh parsley
1/3 cup
olive oil
1 cup
parmesan cheese
2 cups
pasta sauce
4 servings
salt
8 oz
shredded mozzarella cheese
1 lb
spaghetti
1 tsp
water