INGREDIENTS
1 tbsp
Basil, fresh
1 1/2
lbs Eggplant, dark purple
1 tbsp
Parsley, fresh
2 cups
Tomatoes, fresh
1 cup
Tomatoes, canned
1 cup
All-purpose flour
1 pinch
Red pepper flakes
1
Salt
3 cups
Canola oil
1
Tablesppon olive oil
1
Butter
1/2 lb
Mozzarella cheese, fresh
1/2 cup
Parmigiano-reggiano cheese, grated fresh