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20Ingredients
75Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup extra virgin olive oil
- 3 yellow onions (medium, peeled, halved, and cut into thin slices)
- 8 garlic cloves (minced)
- salt
- 1 tsp. red pepper flakes (or to taste)
- 1 Tbsp. sugar
- 84 oz. plum tomatoes (San Marzano peeled)
- 2 eggplants (medium, cut into 1/2" slices, approximately 2 1/2 lbs. of eggplant, salted, drained, rinsed and dried, see directions above)
- 1/2 cup flour
- freshly ground black pepper
- 5 large eggs (beaten)
- 3 Tbsp. milk
- 4 cups Italian style breadcrumbs (see recipe above)
- 1 Tbsp. dried oregano
- 1 Tbsp. fresh thyme leaves (chopped)
- vegetable oil (as needed for frying; oil needs to be about a half inch deep)
- 1 1/2 lb. mozzarella cheese (grated)
- 1/2 cup Parmigiano Reggiano (grated)
- 1 lb. provolone (sliced)
- 2 handfuls fresh basil leaves (torn)
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Reviews(2)
Cristine 4 years ago
So delish! I used the long skinny Eggplant because that’s what I found at the farmer’s market! Also used the marinara sauce recipe I found on Yummly & made last month & put in the freezer. Great dish!
Jim S. 5 years ago
I really liked the flavor of this recipe and the tips given in the directions for making it better. I recommend a few changes to the recipe such as adding italian seasoning spices and increase the simmer time to the tomato sauce and scaling back a bit on the cheese. I will probably eliminate the provolone and use a little less mozzarella. Overall, great ideas and tips to make a delicious dish!