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1
Preheat oven to 400 degrees F.
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2
Arrange sliced eggplant in a single layer on 2 sheet pans.
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3
Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
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4
Roast the eggplant until it is soft and golden.
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5
Turn slices halfway through, about 25 minutes.
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6
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms.
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7
Saute until soft for about 7 minutes.
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8
Add the minced garlic and chopped thyme.
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9
Cook for another 2 minutes.
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10
Once the mushrooms are cooked remove and set aside to cool.
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11
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper.
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12
Mix well.
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13
Brush an 8-inch baking dish with oil.
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14
Spread half of the marinara sauce on the bottom of the prepared baking dish.
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15
Lay 4 slices on top followed by the ricotta mixture.
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16
Lay another 4 slices of eggplant and finish with marinara sauce.
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17
Top with the remaining 1/2 cup Parmesan.
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18
Bake until golden brown, at 350 degrees, for 30 minutes.
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19
Preheat the oven to 400 degrees F.
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20
Peel 5 cloves garlic and place them in a square of foil.
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21
Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil.
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22
Wrap up the foil and place it directly on the oven rack.
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23
(Be sure that the foil packet is secure so no oil will leak out.)
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24
Roast the garlic until it's brown and tender, about 25 minutes.
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25
Allow to cool enough to touch and squeeze the garlic from the skins.
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26
Set aside.
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27
Saute onions and carrots with the oil in a medium saucepan.
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28
Add tomato paste and stir well.
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29
This will cook off the tomato paste and give a nice orangy color.
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30
Cook for about 10 minutes.
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31
When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated.
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32
Pour in the tomatoes.
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33
Fill the empty can with water and add it to the pan.
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34
Bring to a boil then lower the heat to a simmer.
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35
Simmer for 1 hour, uncovered.
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36
Stir occasionally.
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37
Once sauce is ready carefully pour it into the food processor and puree until smooth.
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38
- Pour into ice cube trays and freeze for future use.
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39
By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.
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40
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
