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Elements 1 large eggplant 1 tablespoon sea salt Marinade: 1 modest onion, cut 1/4 glass extra virgin olive oil 2 garlic cloves, minced 1 can (15 oz) tomato marinade 1 can (14-1/2 oz .) diced tomatoes 1/2 mug poultry broth 1/4 cup tomato mixture 2 tablespoons minced fresh parsley 2 teaspoons sugar 1/2 tsp salt 1/2 teaspoon dehydrated basil 1/4 teaspoon pepper 1/8 tsp crushed red-colored pepper flakes Stuffing: 1 carton (15 ounces) ricotta dairy products 1 cup shredded component-skim mozzarella dairy products 1/2 mug grated Parmesan cheddar cheese 1/4 mug minced refreshing parsley 1 huge egg, gently beaten 1/8 tsp pepper COATING: 3 large eggs, gently defeated 1 glass expert loaves of bread crumbs 1 glass grated Parmesan cheese, div > Look at Formula Directions Peel and piece eggplant lengthwise into 15 1/8-in.-thicker slices. Area in a colander over a dish dust with sodium and throw. Let stand up 30 minutes. At the same time, f