INGREDIENTS
3 lb
eggplants
1/4 cup
tablespoons olive oil
1 serving
sea salt and pepper
1 medium
onion
2 cloves
garlic
1/4 cup
tomato paste
28 oz
tomatoes
1/4 cup
basil
1 tsp
balsamic vinegar
1 pinch
pepper flakes
6 oz
part-skim mozzarella cheese
1 cup
parmesan cheese
Tasted great