INGREDIENTS
2 larges
eggplants
1 cup
flour
4
eggs
2/3 cup
milk
4 cups
seasoned breadcrumbs
1/3 cup
parmesan cheese
1/2 cup
oil 2 tbs
8 ozs
reduced fat provolone
1 1/2 cups
cheese blend
2 Tbs
oil
1 1/2 cups
onion
2 cloves
garlic
56 ozs
tomatoes
12 ozs
tomato paste
1 handful
basil