Ingredients
- Extra-virgin essential olive oil
- 2 large eggplant, a couple of pounds
- Pepper and salt
- 2 cups fundamental tomato sauce, recipe follows
- 1 bunch fresh tulsi leaves, chiffonade
- 1 pound fresh mozzarella, sliced 1/8-inch thick
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh bread crumbs, gently toasted under broiler
- Fundamental tomato sauce:
- 1/4 cup extra-virgin essential olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic clove cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomato plants, crushed by hands and juices reserved
- Salt
Directions
Preheat the oven to 450 levels F.
With a couple extra-virgin essential olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1-to-1 1/2 " thick. Gently season each disk with pepper and salt and put around the oiled sheet. Bake the eggplant at 450 levels F before the slices begin turning deep brown on the top, about 12-fifteen minutes. Take away the eggplants in the oven. Take away the slices in the baking sheet and put them on the plate to awesome.
Lower oven temperature to 350 levels F. Within an 8 by 12-inch brownie pan, put the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle having a teaspoon of tulsi. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Put the smaller sized slices of eggplant over each one of the disks and repeat with tomato sauce, tulsi, and also the 2 cheeses. Repeat the layering again until all of the ingredients are utilized.
Sprinkle the bread toasted crumbs over the top eggplant dish, and bake uncovered before the cheese is melts and also the tops turn light brown, about twenty minutes. Serve immediately.
Tomato Sauce:
Inside a 3-quart saucepan. heat the essential olive oil over medium heat. Add some onion and garlic clove and prepare until soft and lightweight golden brown, about eight to ten minutes. Add some thyme and carrot and prepare a few minutes more, before the carrot is very soft. Add some tomato plants and juice and produce to some boil, stirring frequently. Lower heat and simmer for half an hour until as thick as hot cereal. Season with salt and serve. This sauce holds 7 days within the refrigerator or as much as 6 several weeks within the freezer.
