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1
Preheat the oven to 450 degrees F.
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2
Using some extra-virgin olive oil, oil a baking sheet.
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3
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick.
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4
Lightly season each disk with salt and pepper and place on the oiled sheet.
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5
Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.
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6
Remove the eggplants from the oven.
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7
Remove the slices from the baking sheet and place them on a plate to cool.
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8
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart.
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9
Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.
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10
Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.
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11
Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses.
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12
Repeat the layering again until all the ingredients are used.
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13
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes.
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14
Serve immediately.
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15
In a 3-quart saucepan, heat the olive oil over medium heat.
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16
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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17
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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18
Add the tomatoes and juice and bring to a boil, stirring often.
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19
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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20
Season with salt and serve.
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21
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
