INGREDIENTS
3 tbsp
kosher salt
28 oz
eggplants
1/4 cup
olive oil
2 cups
sourdough breadcrumbs
2
garlic cloves
1 tbsp
lemon zest
1 tsp
thyme leaves
1 tsp
pepper
16 oz
plum tomatoes
1 lb
mozzarella cheese
24 oz
marinara sauce
1 cup
parmesan cheese
1 cup
basil leaves