Eggplant and Tomato Sauce
Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings
Eggplant Parmesan with Fresh Mozzarella
Ingredients
- ¾ cup plus 2 Tbsp. olive oil, divided
- 1 medium onion, finely chopped
- 10 garlic cloves, 2 finely chopped, 8 whole
- 2 tablespoons tomato paste
- 1 28-oz. can whole peeled tomatoes
- Kosher salt and freshly ground black pepper
- 4 medium or 8 small eggplants (about 4 lb.), halved lengthwise
- 8 sprigs oregano
- 1¼ cups coarse fresh breadcrumbs
- 12 oz. fresh mozzarella, torn into bite-size pieces
- 3 oz. Parmesan, finely grated (about ¾ cup)
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