Ingredients
The following ingredients have 4 Servings
- 28 oz crushed tomatoes (I used San Marzano whole in puree, finished pureeing with a immersion blender)
- 2 tbsp olive oil (extra virgin)
- ⅓ cup onion (fine chop)
- 1 large clove garlic (finely minced)
- 1 tbsp basil (fine chop (if using dry basil only use 1 teaspoon))
- ½ tsp sea salt (more or less to taste)
- ⅛ tsp black pepper (more or less to taste)
- 1 tsp sugar (optional)
- 1 large eggplant (peeled and sliced lengthways)
- ¾ cup all-purpose flour (seasoned with salt and pepper)
- 2 large eggs (mixed with ½ cup water or milk for eggwash)
- 1 ½ cup bread crumbs (seasoned, plain or panko)
- 1 ½ cups Marinara (from recipe or use your favorite jarred sauce)
- 1 tbsp grated Romano cheese
- 1 cup mozzarella (shredded)
- 1 tbsp Italian Parsley (for mozzarella and final garnish)
