Eggplant Parmesan
Ingredients
- 1 cup extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 1 (28-oz.) can crushed Italian tomatoes
- Salt and freshly ground black pepper
- Flour
- 3 eggs
- 1 1⁄2 cups dried plain bread crumbs, sifted
- 1 large eggplant
- 12 fresh basil leaves, torn into pieces
- 1⁄4 cup freshly grated parmigiano-reggiano
- 3⁄4 cup grated provolone
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