
1 1/2 cups finely chopped tomatoes (or jar of crushed fire-roasted tomatoes)
1/3 cup fresh basil leaves
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes Salt and pepper, to taste
1 large egg
1 tablespoon water
1 cup panko breadcrumbs
1 teaspoon dried oregano
1/2 cup grated Parmesan or Parmigiano-Reggiano cheese (about 2 ounces), divided
2 medium eggplants (about 1 pound)
1 1/2 cups shredded regular or part-skim mozzarella (about 6 ounces)
1 cup sliced rapini (broccoli rabe)...