My Mother's Eggplant Parmigiana

Name: My Mother's Eggplant Parmigiana
Yield: Serves 4 to 6
Ingredients: 1 pound plum tomatoes (about 5); 1 tablespoon medium garlic clove, chopped; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon olive oil; 1/4 cup red wine; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 cup basil leaves; 1 large, firm, shiny eggplant; 1/4 cup olive oil + 1 teaspoon for walnut topping; Salt; 2 tablespoons plain bread crumbs; 2 tablespoons walnuts, chopped; 1/2 cup grated pecorino (or parmigiano) cheese; 3/4 cups mozzarella, shredded; salt

My Mother's Eggplant Parmigiana was pinched from <a href="http://food52.com/recipes/443-my-mother-s-eggplant-parmigiana" target="_blank">food52.com.</a>

INGREDIENTS

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1 pound plum tomatoes (about 5)

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1 tablespoon medium garlic clove, chopped

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1/4 teaspoon red pepper flakes (optional)

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1 tablespoon olive oil

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1/4 cup red wine

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1/2 teaspoon sugar

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1/2 teaspoon salt

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1/4 cup basil leaves

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1 large, firm, shiny eggplant

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1/4 cup olive oil + 1 teaspoon for walnut topping

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Salt

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2 tablespoons plain bread crumbs

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2 tablespoons walnuts, chopped

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1/2 cup grated pecorino (or parmigiano) cheese

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3/4 cups mozzarella, shredded

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salt

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