My Mother's Eggplant Parmigiana

By Food52
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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


2 tablespoons plain bread crumbs

2 tablespoons walnuts, chopped

1/2 cup grated pecorino (or parmigiano) cheese

3/4 cups mozzarella, shredded

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