Ingredients
- 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
- eggplant:
- 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
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