Ingredients

• olive oil
• 1 onion, diced
• 1 stalk celery, sliced finely
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon parsley
• 3 leaves fresh basil
• salt and pepper
• 1/4 cup dry red wine
• 1 large eggplant, peeled and sliced 1/4 slices
• flour, for dusting
• 3 eggs, lightly beaten
• 1/4 cup milk (buttermilk)
• 2 cups breadcrumbs, seasoned with spices
• salt and pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
• 1 pint ricotta cheese