The Best Eggplant Parmesan

• 3 garlic cloves, minced
• 1/3 cup olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup pitted ripe olives, chopped
• 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
• 3 tablespoons capers, drained
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 3 cups dry bread crumbs
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
• 1 cup olive oil
• 2 large eggs, beaten
• 2 cartons (15 ounces each) ricotta cheese
• 1-1/4 cups shredded Parmesan cheese, divided
• 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
• 1/2 teaspoon pepper
• 8 cups shredded part-skim mozzarella cheese

1. In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.
2. Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture.
3. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
4. Preheat oven to 350u0b0. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

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Taken from www.tasteofhome.com/recipes/the-best-eggplant-parmesan/ (may not work)