Ingredients
The following ingredients have 5 Servings
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves (minced)
- 1/8 teaspoon red pepper flakes
- One (28-ounce) can whole plum tomatoes (pulsed in a blender until just sorta semichunky)
- 1/2 teaspoon coarse salt
- 1 sprig basil ((optional))
- 1 tablespoon (1/2 oz) unsalted butter ((optional))
- 2 1/2 pounds eggplants (about 2) (sliced into 1/3-inch-thick (8 mm) rounds (24 slices total))
- 1/3 cup plus 1/2 to 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 cup finely ground dried bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
- 1/2 tablespoon finely chopped oregano leaves
- 2 tablespoons chopped basil leaves
- 3 cups tomato sauce ((see preceding recipe))
- One (1-pound) ball fresh mozzarella (halved and sliced crosswise into 1/4- inch-thick half-moons (24 slices total))
