Eggplant Parmesan
INGREDIENTS
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3 pounds eggplant (Choose the large variety. Make sure they are firm and smooth. Also, choose male eggplants. They have fewer seeds and have a rounder, smoother bottom)
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1 cup flour
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salt
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generous amounts of olive oil
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1 cup grated parmigiano-reggiano
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1/2 pound buffalo-milk mozzarella (if the balls are small, get two)
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2 28 ounces cans of San Marzano (any brand is fine) canned whole peeled tomatoes (add another can if you want extra sauce left over)
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3 cloves garlic, thinly sliced
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enough olive oil to cover the pan
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