How to make it

  • Eggplant:
  • 1. Preheat the oven to 450 F. (230 C).
  • 2. Oil a baking sheet.
  • 3. Slice each eggplant into 6 pieces about 1 to 1 1/2 in. thick.
  • 4. Lightly season each disk with salt and pepper and place on the oiled sheet.
  • 5. Bake the eggplant at 450 F (230 C) until the slices begin turning deep brown on top, about 12-15 minutes.
  • 6. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  • 7. Lower oven temperature to 350 F. (175 C).
  • 8. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.
  • 9. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.
  • 10. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • 11. 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.
  • 12. Serve immediately.
  • For the Tomato Sauce:
  • 13. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, thyme and garlic and cook until onion is soft and light golden brown, about 8 to 10 minutes.
  • 14. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
  • This sauce keeps one week in the refrigerator or up to six months in the freezer.
  • I served this with buttered pasta, chewy bread and a green side salad.

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