Ingredients
- 2 eggplant trimmed and cut into 1cm slices
- about 1/4 cup white wine
- salt
- freshly ground black pepper
- 100g mozzarella cheese torn into chunks
- 100g grated parmesan
- 1/2 cup breadcrumbs
- basil leaves to serve
- 6 cloves garlic crushed to a paste with 1 tsp salt
- 2 x 400g cans crushed tomatoes
- 1/4 cup basil leaves
- 2 tbsp extra-virgin olive oil
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