Caprese Eggplant Towers

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4 medium sized eggplants, sliced into ½ inch slices

3 large tomatoes, sliced into 1/8 inch slices

1 pound of buffalo mozzarella, sliced into thin rounds

8 slices of provolone cheese

1 cup of Pecorino Romano cheese

1 ½ cups of all-purpose flour

2 cups of plain bread crumbs

4 large eggs, beaten

2-3 cups of vegetable oil for frying (adding as needed)

1 teaspoon of sea salt & ½ teaspoon of ground pepper

½ cup of fresh parsley, chopped

A bunch of fresh basil leaves (15, or so, to garnish tops of towers)

Marinara Sauce

3 tablespoons of extra-virgin olive oil

2 tablespoons of butter

28 ounce can of crushed tomatoes

¼ cup of Pecorino Romano cheese

4 cloves of garlic, smashed, then minced

5 hot cherry peppers, chopped (with seeds)

1 tablespoon of fresh basil, chopped

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