The Frankies’ Fried Eggplant Sandwich | Recipe Cart | Recipe Cart

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 6 garlic cloves, peeled
• Pinch red chile flakes
• 2 (28-ounce) cans whole, peeled tomatoes
• 1 teaspoon coarse kosher salt, more as needed
• 5 small Italian eggplants (2 pounds)
• 4 large eggs
• 6 tablespoons ground Parmigiano-Reggiano, more as needed
• 6 tablespoons ground pecorino Romano, more as needed
• 1 very large or 2 medium ciabatta loaves, for serving