INGREDIENTS
2 larges
eggplants
1 cup
whole wheat flour
4
eggs
2/3 cup
low fat milk
4 cups
seasoned breadcrumbs
1/3 cup
parmesan cheese
1/2 cup
cooking oil
8 ozs
reduced fat mayo
1 1/2 cups
italian cheese blend
2 Tbs
oil
1 1/2 cups
sweet onion
2 cloves
garlic
56 ozs
tomatoes
12 ozs
tomato paste
1 handful
fresh basil