Eggplant Parmesan

By Food52
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3 pounds eggplant (Choose the large variety. Make sure they are firm and smooth. Also, choose male eggplants. They have fewer seeds and have a rounder, smoother bottom)

1 cup flour


generous amounts of olive oil

1 cup grated parmigiano-reggiano

1/2 pound buffalo-milk mozzarella (if the balls are small, get two)

2 28 ounces cans of San Marzano (any brand is fine) canned whole peeled tomatoes (add another can if you want extra sauce left over)

3 cloves garlic, thinly sliced

enough olive oil to cover the pan

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