INGREDIENTS
2
eggplants
1/2 lb
Arugula
3 tbsp
Basil
1 cup
Basil, packed leaves
1/2 cup
Flat-leaf parsley
3
Garlic clove
1
Onion, small
1 14 ounce can
Tomatoes in, whole juice
6
Eggs, large
1/4 tsp
Red-pepper flakes, hot
1/2 tsp
Sugar
8 tbsp
Olive oil
3/4 cup
Bread crumbs, plain dry
1/2 lb
Mozzarella, fresh
1/2 cup
Parmigiano-reggiano, grated
1 cup
Water