Eggplant Parmigiana My Style
| Yield: | 1 Servings |
| Categories: |
| 2 | oz | Virgin olive oil |
| 2 | lg | Eggplants,; about 2 pounds |
| Salt and pepper | ||
| 2 | c | Basic tomato sauce |
| 1 | bn | Fresh basil leaves,; in chiffonade |
| 1 | lb | Fresh mozzarella,; sliced 1/8th-inch thick |
| 1/2 | c | Freshly grated Parmigiano-Reggiano cheese |
| 1/4 | c | Fresh bread crumbs,; lightly toasted under broiler |
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