1/4 cup toasted pine nuts
2 bunches fresh basil, picked
1/2 bunch fresh parsley, picked
1/2 cup good-quality extra-virgin olive oil, plus more for drizzling
1/2 cup grated Parmesan
Salt and freshly ground black pepper
2 Italian eggplants
1 pound fresh mozzarella
1 cup all-purpose flour
3 large eggs
1 cup breadcrumbs
Canola oil, for frying
12 cherry tomatoes
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