Eggplant parmesan

EGGPLANT PARMESANFor sauce
1 teaspoon minced garlic
1/3 cup olive oil
2 (29 ounce) cans crushed tomatoes
1 cup pitted black olives, chopped
¼ cup thinly sliced fresh basil
1 teaspoon crushed red pepper flakes
¼ teaspoon pepperFor eggplant
1 cup flour
4 eggs, beaten
3 cups bread crumbs
1 tablespoon granulated garlic
1 teaspoon oregano
4 small eggplants, peeled and cut lengthwise into ½-inch slices
1 cup olive oil

For cheese
2 eggs, beaten
2 (15 ounce) cartons ricotta cheese
1-1/4 cups fresh grated Parmesan cheese, divided
8 cups (32 ounces) grated mozzarella cheese
Sauté garlic in oil in a medium saucepan or Dutch oven over medium heat. Add tomatoes, olives, basil, crushed red pepper and black pepper. Stir. Bring to a boil; reduce heat and simmer, uncovered, for about 1 hour.In the meantime, place flour and eggs in separate bowls. Combine bread crumbs, garlic and oregano and place in a third bowl or on a plate. Dip each eggplant piece first in the flour, then the eggs, then the bread crumbs. Heat oil in a large skillet and fry eggplant –about 5 minutes per side. Drain on paper towels.In a large bowl, combine the eggs, ricotta cheese and ½ cup Parmesan.Preheat oven to 350 degrees. In each pan, place a layer of 1-1/2 cups sauce, four eggplant slices (or enough to cover), 1 cup ricotta mixture and 2 cups mozzarella. Repeat. Sprinkle with remaining Parmesan. Bake, uncovered, for 45 minutes. Let stand about 10 minutes before cutting and serving.