Ingredients
- 2 12 lbs eggplants (3 cut crosswise into 13 inch thick rounds)
- 3 14 tsps salt
- 5 lbs plum tomatoes
- 1 12 cups olive oil (3 tablespoons)
- 2 large garlic cloves (finely chopped)
- 20 fresh basil leaves (torn in half)
- 34 tsp black pepper
- 14 tsp hot red pepper flakes (dried)
- 1 cup all-purpose flour
- 5 large eggs
- 3 12 cups bread crumbs (panko japanese)
- 2 parmigiano-reggiano (ozfinely grated, 23 cup)
- 1 lb fresh mozzarella (chilled, unsalted thinly sliced)
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