Eggplant Parmesan
INGREDIENTS
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1/3 cup extra-virgin olive oil
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3 garlic cloves, minced
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1 cup black olives, pitted and roughly chopped
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1 teaspoon hot red pepper flakes
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3 tablespoons capers, drained
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2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
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1/4 cup fresh basil leaves, hand torn
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Kosher salt and freshly ground black pepper
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4 cups dried bread crumbs
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1 tablespoon garlic powder
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1 tablespoon dried oregano
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Salt and freshly ground black pepper
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5 eggs
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1 cup all-purpose flour
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Extra-virgin olive oil
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4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
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2 pounds whole milk ricotta cheese
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1/2 cup chopped fresh basil leaves
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1 1/4 cups freshly grated Parmigiano-Romano
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2 pounds shredded mozzarella cheese
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