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1
Stack eggplant slices in a colander, each piece sprinkled with sea salt.
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2
Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free.
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3
After 1 hour, rinse and pat dry.
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4
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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5
In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.
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6
Cook the penne in the boiling water until not quite done; about 5 minutes.
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7
Drain the pasta and toss with 3/4 cup of tomato sauce.
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8
Preheat oven to 375 degrees F.
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9
Grease a glass or ceramic oven dish with 1 tablespoon of olive oil.
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10
Cover the bottom of the dish with a few tablespoons of tomato sauce.
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11
Top with half the bread crumbs, and salt and pepper, to taste.
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12
Add half the cooked pasta, then half of the eggplant slices, arranged in a layer.
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13
Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves.
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14
Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.
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15
Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour.
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16
Let rest 30 minutes before serving.
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17
In a 3-quart saucepan, heat the olive oil over medium heat.
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18
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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19
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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20
Add the tomatoes and juice and bring to a boil, stirring often.
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21
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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22
Season with salt and serve.
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23
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
