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Tomato Sauce:
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Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
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Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Always add fresh herbs into the sauce near the end.
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4
Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.
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5
Eggplant Parmesan:
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Start by making the sauce if you don't have any already made.
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While the sauce simmers,
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Preheat broiler. Line an 8x8 baking dish with foil and set aside.
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Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
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Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: 1/2 cup sauce, 1/2 the eggplant slices, 1/2 cup sauce, 1/4 cup cheese, 1/2 the eggplant, 1/2 cup sauce, and 1/4 cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.
