Eggplant Parmegiana

Ingredients

• Extra-virgin olive oil
• 2 garlic cloves, sliced
• 4 cups of your favorite tomato sauce
• 2 tablespoons capers, drained
• 1/4 cup basil leaves, roughly chopped
• 1 teaspoon hot red pepper flakes
• Salt and freshly ground black pepper
• 1 tablespoon dried oregano
• 3 cups dried bread crumbs
• 1 cup flour
• 5 eggs
• 3 medium eggplants, cut into 1/4 -inch thick slices
• 4 cups whole milk ricotta cheese
• 1/2 cup chopped fresh basil leaves
• 1 cup grated parmigiano-reggiano
• 2 cups shredded mozzarella cheese

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