Aubergine/eggplant Parmigiana

• 1/4 c olive oil
• 2 large eggplants, about 2 pounds
• Salt and pepper
• 2 c basic tomato sauce, recipe below
• 1 bunch fresh basil leaves
• 1 pound fresh mozzarella, sliced 1/8-inch
• 1/2 c grated Parmigiano-Reggiano
• 1/4 c bread crumbs

Basic Tomato Sauce:

• 1/4 c olive oil
• 1 Spanish onion, diced
• 4 garlic cloves, sliced
• 3 T fresh thyme or 1 T dried
• 1 medium carrot, grated finely
• 2 cans (800 g) diced tomatoes

Make the sauce ahead of time. Heat the olive oil over medium heat. Add onion and garlic and cook until soft.

Add thyme and carrot and cook until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until thick.

Season with salt.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yields 4 cups. (I have used sliced beef to this sauce, to make into a main meal.)

Heat oven to 450°F. Oil a baking sheet. Slice eggplants about 1 to 1 1/2 inches thick. Lightly season with salt and place on the oiled sheet. Bake the eggplant at 450°F until the slices begin turning brown, about 12-15 minutes. Remove from the oven, and allow to cool. 

Lower oven temperature to 350°F. 

In an 8" by 8" pan, place 4 eggplant slices evenly spaced apart.

Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.

Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.

Repeat layers until all the ingredients are used. 

Sprinkle with toasted bread crumbs, and bake uncovered until the cheese melts and the top turns light brown, about 20 minutes.

Serve immediately.