INGREDIENTS
2 media
eggplants
3
eggs
1/2 cup
flour
1 1/2 cups
parmesan cheese
1 serving
olive oil
8 slices
mozzarella cheese
4 cups
pomodoro sauce
1 serving
parmesan cheese
56 oz
tomatoes
1 medium
onion
1/4 cup
extra virgin olive oil
4
garlic cloves
1/4 cup
basil leaves
1 serving
salt and pepper