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Eggplant Parm

yield: 2 total time: 90 minutes
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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
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