Ingredients
extra-virgin olive oil
2 large eggplants, about 2 pounds
salt and pepper
2 cups tomato sauce
1 bunch fresh basil leaves, chiffonade
1 lb fresh mozzarella, sliced ⅛-inch thick
½ cup parmigiano-reggiano, freshly grated
¼ cup fresh bread crumbs, lightly toasted under broiler
¼ cup extra-virgin olive oil
1 spanish onion, ¼-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp fresh thyme leaves, chopped or 1 tbsp dried
½ medium carrot, finely grated
28 oz whole tomatoes, (2 cans), peeled, crushed by hand and juices reserved
salt
Preparation
Preheat the oven to 450 degrees F. Apply oil to a baking sheet.
Cut each eggplant into 6 discs 1 to 1½ inches thick. Season each disk with salt and pepper and place on the oiled sheet.
Bake the eggplant at 450 degrees F for 12 to 15 minutes or until the tops become deep brown. Remove the eggplants from the oven and transfer them to a plate and let cool.
Lower oven temperature to 350 degrees F. In an 8x12 inch brownie pan, place the eggplants with even spaces apart. Spread ¼ cup tomato sauce and sprinkle with 1 tsp of basil. Place a slice of mozzarella on each and sprinkle with grated Parmigiano.
Sprinkle each eggplant with bread crumbs and bake for 20 minutes or until cheese melts and turns light brown.
In a 3 quart saucepan, heat olive oil over medium heat. Saute onion and garlic for 8 to 10 minutes or until soft and golden brown. Add thyme and carrots and cook for 5 minutes or until carrot is soft. Add tomatoes and juice. Bring to a boil and stir regularly.
Lower heat and simmer for 30 minutes until thick. Season with salt.
Arrange eggplants neatly on a plate. Spoon over desired amount of tomato sauce and serve.
