The Best Eggplant Parmesan
"Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina..."
INGREDIENTS
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3 garlic cloves, minced
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1/3 cup olive oil
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2 cans (28 ounces each) crushed tomatoes
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1 cup pitted ripe olives, chopped
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1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
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3 tablespoons capers, drained
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1 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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EGGPLANT:
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1 cup all-purpose flour
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4 large eggs, beaten
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3 cups dry bread crumbs
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1 tablespoon garlic powder
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
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1 cup olive oil
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CHEESE:
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2 large eggs, beaten
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2 cartons (15 ounces each) ricotta cheese
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1-1/4 cups shredded Parmesan cheese, divided
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1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
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1/2 teaspoon pepper
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8 cups shredded part-skim mozzarella cheese
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