Prep

1. Begin preparing eggplant by slicing them lengthwise. Place a wide colander over a bowl and layer the eggplant slices on the base. Liberally salt the eggplant and place a paper towel over the layer. Continue to layer the eggplant, salt, and paper towels. Finish by placing a heavy pot on top and allow the eggplant to drain for at least 2 hours.  
2. While the eggplant rests, place a small pot over medium heat and add 2 Tablespoons of Olitalia Extra Virgin Olive Oil, smashed garlic, and one 28oz can of Ciao Authentica Crushed Tomatoes.  
3. Stir in fresh basil and cook for 45 minutes to 1 hour. Remove smashed garlic once cooked and set aside.  
4. After 2 hours, rinse off all the eggplant and press out any water. Then on the counter place a towel down and all the eggplant in a single layer. Place another towel on top and press out any remaining liquid. 
5. Prepare a plate with Caputo “00” Chefs Flour, and a bowl with beaten eggs. Set it aside until you are ready to fry. 

Frying and Baking 

1. Preheat the oven to 375 degrees F.  
2. To a large pan over medium heat, add the remaining Olitalia Extra Virgin Olive Oil and heat the oil to 350°F.
3. Prepare a sheet tray with a fitted rack or paper towels to the side of your pan.  
4. Dip each eggplant in Caputo “00” Chefs Flour, then in beaten eggs, and fry until golden on both sides. Lightly salt each slice of eggplant once you remove it from frying and place it onto the sheet tray.  
5. Once ready to build, take either a 9x12 or 8x8 pan. Depending on what you have available and if you want a thinner or thicker eggplant parm. The larger the pan, the thinner it will be.  
6. Layer sauce on the bottom of the pan, then a layer of fried eggplant, torn mozzarella, grated cheese, and a few basil leaves. Repeat the same order with the following layers. On the final layer, end with eggplant, sauce, and grated cheese.  
7. Bake for 55-60 minutes.
8. Allow to cool before serving and enjoying.