INGREDIENTS
1/4 cup
olive oil
18 oz
eggplant
1/2 cup
flour
1/2 tsp
kosher salt
1/4 tsp
pepper
1 extra large
egg
1/2 cup
panko
1/4 cup
parmesan cheese
1 serving
butter
1/2 cup
pesto sauce
1 cup
marinara sauce
16 oz
buffalo milk mozzarella cheese
1/4 cup
olive oil
3
garlic cloves
1 tbsp
tomato paste
28 oz
canned tomatoes
1/2 tsp
sugar
2
basil sprigs
1/2 tsp
salt and pepper