The Ultimate Eggplant Parmesan recipes

Ingredients

• extra-virgin olive oil
• 1 Spanish onion, diced
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled, whole tomatoes, crushed by hand, juices reserved
• salt
• pepper
• 3 large eggplant
• 1 bunch fresh basil leaves, sliced (optional; I left it out b/c basil’s not in season)
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup (or more) freshly grated Parmesan (for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
• 1/4 cup fresh bread crumbs, lightly toasted under a broiler or in a skillet (see above)

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