Eggplant Parmesan | RICARDO

Ingredients

• 2 large eggplants
• 1/4 cup (60 ml) olive oil
• 1/4 cup (30 g) breadcrumbs
• 2 tbsp (30 ml) butter
• 1/4 cup (20 g) freshly grated Parmesan cheese
• 1 1/2 cups (375 ml) tomato sauce, hot
• 1 cup (100 g) grated mozzarella cheese
• 2 tbsp (30 ml) torn basil leaves