INGREDIENTS
1/2 cup
basil
1/2 tsp
crushed red pepper
1 large
egg
2 lb
eggplants
2 larges
eggs
3 oz
fontina cheese
1 1/2 tsp
garlic
8 oz
mozzarella cheese
2 cups
panko
1 oz
parmigiano reggiano cheese
16 oz
part-skim ricotta cheese
24 oz
pasta sauce
1/4 tsp
salt
1 tbsp
water