1 large eggplant, chopped
2 slices stale bread, crust removed
1 cup (250 ml) milk
1 cup/250 ml freshly grated Pecorino cheese
1 cup/250 ml freshly grated Parmigiano cheese
1/2 cup/125 ml bread crumbs
1/2 cup/125 ml flour, plus extra for dredging
1/2 cup/125 ml extra-virgin olive oil
Red onion, chopped
1 1/2 pounds/700 g tomato puree
Freshly grated Parmigiano cheese, for sprinkling
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