Mario Bataliâ??s EggplantParmesan
"World, we finally have an Eggplant Parmesan that will fit neatly into your after-work life. In fact, there are three secrets to it that Mario Batali has been sitting for years. Recipe adapted from three versions Mario Batali has published over the years, most recently on The Chew. To read the whole story, head here...."
INGREDIENTS
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2 large eggplant, about 1 pound each
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Extra-virgin olive oil
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Salt and freshly-ground black pepper
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3 cups basic tomato sauce, warm (recipe follows, or use your favorite)
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About 12 leaves fresh basil (from 1 small bunch)
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3/4 to 1 pound fresh mozzarella, sliced about 1/8-inch-thick
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1/4 cup freshly grated Parmigiano-Reggiano
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1/4 cup fresh bread crumbs
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1/4 cup extra-virgin olive oil
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1 Spanish onion, 1/4-inch dice
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4 garlic cloves, peeled and thinly sliced
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Salt
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3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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1/2 medium carrot, finely grated
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2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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