Eggplant Parm

Name: Eggplant Parm
Cook time: 2 h
Ingredients: 1 28-ounce can whole tomatoes; 2 tablespoon(s) olive oil, plus more for frying; Salt; All-purpose flour, for dredging; 4 large eggs, lightly beaten; 2 cup(s) seasoned dry bread crumbs; 1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices; 6 clove(s) garlic, smashed and peeled; 12 ounce(s) fresh mozzarella, sliced 1/4 inch thick; 1 cup(s) freshly grated parmesan cheese; 1 cup(s) basil leaves

Eggplant Parm was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/eggplant-parm_n_1059519.html" target="_blank">www.huffingtonpost.com.</a>

"New York City 's Torrisi Italian Specialties uses only American ingredients in virtually all of its dishes. Its basil-rich eggplant parmesan, also delicious on a toasted roll, calls for Progresso Italian Style bread crumbs and SarVecchio parmesan from Wisconsin...."

INGREDIENTS

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1 28-ounce can whole tomatoes

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2 tablespoon(s) olive oil, plus more for frying

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Salt

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All-purpose flour, for dredging

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4 large eggs, lightly beaten

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2 cup(s) seasoned dry bread crumbs

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1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices

•

6 clove(s) garlic, smashed and peeled

•

12 ounce(s) fresh mozzarella, sliced 1/4 inch thick

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1 cup(s) freshly grated parmesan cheese

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1 cup(s) basil leaves

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