Eggplant parm 2 ways Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 3 Tbsp of Olive Oil
• 3 Cloves of Garlic, smashed and peeled but not chopped
• Pinch of Hot Pepper Flakes
• 28 oz can of San Marzano Tomatoes, crushed by hand
• Fresh Basil
• Salt, to taste
• 2 lb of Eggplant, small and firm
• 6 Eggs
• 1/2 cup of Freshly Grated Parm
• About 1/2 cup of All Purpose Flour
• Salt and Pepper to taste
• Frying Oil, I use light olive oil
• Fresh Mozzarella
• Freshly Grated Parm