Eggplant Parmesan

By Janes_kitchen

Ingredients

• 3 garlic cloves, minced
• 1/3 C olive oil
• 2 cans (28-oz each) crushed tomatoes
• 1 C pitted ripe olives, chopped
• 1/4 C thinly sliced fresh basil leaves or 1 TBL dried basil
• 4 TBS capers, drained
• 1 tsp crushed red pepper flakes
• 1/4 tsp pepper
• EGGPLANT
• 1 C flour
• 4 eggs, beaten
• 3 C dry bread crumbs
• 1 TBL garlic powder
• 1 TBL minced fresh oregano or 1 tsp dried oregano
• 4 sm. eggplants 9abt 1 LBS each) peeled & cut lengthwise into 1/2" slices
• 1 C olive oil
• CHEESE
• 2 eggs beaten
• 2 cartons (15oz each) ricotta cheese
• 1-1/2 C shredded parmesan cheese, divided
• 1/2 C thinly sliced fresh basil leaves or 2 TBL dried basil
• 1/2 tsp pepper
• 8 C (32oz) shredded mozzarella cheese

Details

Servings 16
Cooking time 36mins

Preparation

Step 1

in dutch oven over med heat, cook garlic in oil of 1 min
stir in tomatoes, olives, basil, capers, pepper flakes & pepper
simmer uncovered fir 45-60 min or until thickened

meanwhile, for eggplant, place flour & eggs in separate shallow bowls
in another bowl, combine bread crumbs, garlic powder & oregano
dip eggplant in flour, eggs, then bread crumb mixture

in lg. skillet, cook eggplant in batches in oil for 5 min on each side or until tender
drain on paper towels
in lg. bowl, combine eggs, ricotta, 1/2 C parmaesan cheese, basil & pepper

in each of 2 greased 13" x 9" baking dishes, layer 1-1/2 C tomato sauce, four eggplant slices, 1 C ricotta mixture & 2 C mozzarella cheese
repeat layers
sprinkle each w/ remaining pamresan cheese

bake, uncovered @ 350 for 35-40 min or until bubbly
let stand for 10 min. before cutting