Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

1 garlic clove, minced

1 (14-ounce) can whole tomatoes in juice

1/2 cup water

1/2 teaspoon sugar

3 tablespoons finely chopped basil

For Eggplant Stacks:

• 2 (1-pound) eggplants
• 6 tablespoons olive oil, divided, plus additional for drizzling
• 3/4 cup plain dry bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup finely chopped flat-leaf parsley
• 2 garlic cloves, minced, divided
• 6 large eggs, lightly beaten
• 1/2 cup water
• 1/4 teaspoon hot red-pepper flakes
• 1/2 pound arugula, coarse stems discarded, coarsely chopped
• 1 cup packed basil leaves, coarsely chopped
• 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Description

In The Waste-not Mentality Of Italian Cucina Povera, Panfried Patties Made With Eggs And Bread Crumbs Are A Great Use For Leftover Eggplant...

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