INGREDIENTS
16 ozs
canned tomato sauce
2 larges
eggplants
4
eggs
14 1/2 ozs
fire roasted canned tomatoes
16 servings
olive oil
1 cup
parmesan cheese
16 servings
salt
3 cups
seasoned bread crumbs
1 lb
shredded mozzarella cheese
24 ozs
spaghetti sauce