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

Thanks for your SHARES!

My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!

PAULA DEEN’S 5-MINUTES FUDGE

Wowza, these babies came out perfect! Will def do again!

Whipped this up for a party and it was the talk of the night

Lady brought this famous ‘8-Layer Casserole’ to a party. This dish stole the show!.

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Quick & Easy Vegan Lemon Mousse

It is the natural component that is responsible for removing even the most tenacious stains: Add it to the washing machine.

I’m all about those hefty portions when I eat out. It’s awesome that I can have the same at home now!