The Best Eggplant Parmesan

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina

Directions 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,...

  • Yield: 16 servings
  • Cooking time: 35 Min
  • Rating: 5/5
  • Publisher: Tasteofhome.com

Ingredients

  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 cup pitted ripe olives, chopped
  • 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
  • 3 tablespoons capers, drained
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • EGGPLANT:
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 3 cups dry bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
  • 1 cup olive oil
  • CHEESE:
  • 2 large eggs, beaten
  • 2 cartons (15 ounces each) ricotta cheese
  • 1-1/4 cups shredded Parmesan cheese, divided
  • 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
  • 1/2 teaspoon pepper
  • 8 cups (32 ounces) shredded part-skim mozzarella cheese

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