2 medium eggplants 1/2 pound fresh mozzarella, 3/4 cut in small cubes and remaining 1/4 in slices 1 cup fresh basil leaves 3/4 cup grated pecorino romano cheese 1 whole head garlic, sliced horizontally and cloves separated freshly ground black pepper Sauce: 2 tblsp extra virgin olive oil 3 large cloves garlic, diced 1 medium onion, diced 1 can (28 1/2 oz) diced tomatoes 1/2 cup fresh basil, chopped 1 tblsp … [Read more...]