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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