Ingredients

Spicy Tomato Sauce:
1/3 cup Extra-virgin olive oil
3 Garlic cloves, minced
1 cup Black olives, pitted and roughly chopped
1 teaspoon Hot red pepper flakes
3 tablespoons Capers, drained
2 (28-ounce) cans Tomatoes (recommended: San Marzano), crushed by hand
1/4 cup Fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups Dried bread crumbs
1 tablespoon Garlic powder
1 tablespoon Dried oregano
Salt and freshly ground black pepper
5 Eggs
1 cup All-purpose flour
Extra-virgin olive oil
4 pounds Medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds Whole milk ricotta cheese
1/2 cup Chopped fresh basil leaves
1 1/4 cups Freshly grated Parmigiano-Romano
2 pounds Shredded mozzarella cheese

Description

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