• 38 ounces purple globe eggplant
• 4 eggs
• 1/4 cup water
• 2 cups all-purpose flour
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• cooking oil as needed
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Sauce

• 1 large onion chopped
• 4-5 cloves garlic
• 2 tablespoons extra virgin olive oil
• 1 quart tomatoes with juice
• 2 cups tomato sauce
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 teaspoons sugar
• 1/2 teaspoon celery seed