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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. EVOO (Extra Virgin Olive Oil)
- 1 onion (peeled and grated or finely chopped)
- 4 cloves garlic (grated or finely chopped)
- 1 tsp. dried oregano (about 1/3 palmful)
- 1 tsp. chili flakes (about 1/3 palmful)
- 2 Tbsp. tomato paste
- 1 cup white wine
- 1 qt. passata (or tomato purée)
- 28 oz. San Marzano tomatoes
- 1 handful fresh basil leaves (torn plus a fat handful for garnishing prepared cutlets)
- 2 eggplant (large, firm, trim sides from top and bottom then slice into long thin planks 1/4-to 1/2-inch thick)
- salt
- 2 cups all purpose flour
- pepper
- 5 large eggs
- 3 cups breadcrumbs
- 2 cups parmigiano reggiano cheese (freshly grated, about 4 ounces plus some for topping completed cutlets and sauce)
- 1 handful flat leaf parsley (finely chopped)
- 1 Tbsp. granulated garlic (a scant palmful)
- 1 Tbsp. granulated onion (a scant palmful)
- 1 Tbsp. dried oregano (a scant palmful of, 1 tablespoon)
- 1 1/2 tsp. chili flakes (half a palmful)
- 1 1/2 tsp. fennel pollen (half a palmful, optional)
- safflower
- olive oil
- 1 lb. fresh mozzarella (thinly sliced)
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