Eggplant Parmesan

Ingredients

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag