Eggplant Parm

Ingredients

• 1/2 cup olive oil
• 4 garlic cloves Minced
• 1 teaspoon red pepper flakes
• 28 ounces crushed tomatoes
• 28 ounces tomato puree
• 14 ounces water
• 10 basil leaves
• 1 teaspoon fine sea salt
• 1/2 cup AP flour
• 3 egg whites Lightly beaten
• 1 pinch fine sea salt
• 1 cup bread crumbs Coarse
• 1 1/2 ounces Pecorino Romano cheese Grated, about 1/2 Cup
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1 eggplant
• 2 tablespoons kosher salt
• 2 cups vegetable oil
• 2 ounces low moisture mozzarella cheese
• 1/2 ounce Pecorino Romano cheese Grated