Eggplant Parmesan | Saveur

Ingredients

• 1 cup extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• 1 (28-oz.) can crushed Italian tomatoes
• Salt and freshly ground black pepper
• Flour
• 3 eggs
• 1 1 ⁄ 2 cups dried plain bread crumbs, sifted
• 1 large eggplant
• 12 fresh basil leaves, torn into pieces
• 1 ⁄ 4 cup freshly grated parmigiano-reggiano
• 3 ⁄ 4 cup grated provolone