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Directions for the Thick tomato sauce:
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Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
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Add the bell pepper and saute until brown, about 5 minutes.
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Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
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Add the onion and cook until brown, about 5 minutes.
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Add the tomato paste and stir to mix well.
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Add the tomatoes and their juice, the stock, and bay leaf.
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Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
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Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
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Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
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Directions for the lasgnette:
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Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
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Preheat the oven to 375u00b0F.
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Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350u00b0F Meanwhile, season the flour with the pepper.
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Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
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Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
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Add more oil as necessary to maintain the oil at a depth of about 1 inch.
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Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
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Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
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Repeat the layering twice, beginning with eggplant and ending with chevre.
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Do not press down on the layers.
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Top with the remaining eggplant and then another thin layer of sauce.
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Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
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Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
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Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.
