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1
First make the sauce: Put a large saucepan over medium heat and add the olive oil.
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2
Add the garlic and cook 1 minute.
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3
Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often.
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4
Toss in the tomatoes with their juices and bring to a low simmer.
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5
Stir in the basil and season with salt and pepper.
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6
Simmer for 10 minutes.
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7
Remove from the heat and set aside.
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8
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well.
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9
Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix.
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10
Put the flour in another shallow bowl and season with salt and pepper.
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11
Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
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12
Heat about 1/4-inch olive oil in a large skillet over medium heat.
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13
When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs.
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14
Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides.
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15
Drain on paper towels.
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16
Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
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17
Stir together the ricotta and 1/2 cup of the Parmigiano cheese.
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18
Stir in the basil and remaining 2 eggs, and season with salt and pepper.
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19
Preheat the oven to 350 degrees F.
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20
To assemble the dish, first get yourself set up with a large, buttered baking dish.
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21
Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano.
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22
To start, spoon some of the tomato sauce over the bottom of the baking dish.
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23
Now add a layer of eggplant.
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24
Spread with half of the ricotta mixture.
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25
Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella.
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26
Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella.
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27
Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella.
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28
Sprinkle with the 3/4 cup Parmigiano.
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29
Put the dish in the oven and bake for about 1 hour, until golden and bubbling.
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30
Let stand for about 20 minutes before cutting.
