INGREDIENTS
3/4 cup
Basil, fresh leaves
4
lbs Eggplants, medium
3
Garlic cloves
1 tbsp
Garlic powder
1 tbsp
Oregano, dried
2 28 ounce cans
Tomatoes
5
Eggs
1 cup
Black olives, pitted and roughly chopped
3 tbsp
Capers
1 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 tsp
Red pepper flakes, hot
1
Salt and freshly ground black pepper
1/3 cup
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
4 cups
Bread crumbs, dried
2
lbs Mozzarella cheese
1 1/4 cups
Parmigiano-romano
2
lbs Whole milk ricotta cheese