Eggplant Parmigiana

4
Servings

Ingredients

  • 2 large eggplant, about pounds
  • 2 Cup basic tomato sauce, recipe follows
  • 1 bunch fresh basil leaves, chiffonade
  • 1 Pound fresh mozzarella, sliced 1/8-inch thick
  • 1/2 Cup freshly grated Parmigiano-Reggiano
  • 1/4 Cup fresh bread crumbs, lightly toasted under broiler
  • 1/4 Cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 Tablespoon chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved