Ingredients
3 garlic cloves, minced1/3 cup olive oil2 cans (28 ounces each) crushed tomatoes1 cup pitted ripe olives, chopped1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil3 tablespoons capers, drained1 teaspoon crushed red pepper flakes1/4 teaspoon pepperEGGPLANT:1 cup all-purpose flour4 large eggs, beaten3 cups dry bread crumbs1 tablespoon garlic powder1 tablespoon minced fresh oregano or 1 teaspoon dried oregano4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices1 cup olive oilCHEESE:2 large eggs, beaten2 cartons (15 ounces each) ricotta cheese1-1/4 cups shredded Parmesan cheese, divided1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil1/2 teaspoon pepper8 cups shredded part-skim mozzarella cheese
Preparation
In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.
Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture.
In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
Preheat oven to 350°. In each of 2 greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, 4 eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting. If desired, sprinkle with additional fresh basil.
