8 ounces fresh mozzarella, sliced into rounds or chopped into large chunks
¼ cup Parmesan, grated
½ cup Panko bread crumbs
Instructions
Preheat your oven to 450F.
Arrange eggplant slices in a medium sized baking dish. Drizzle generously with olive oil and Kosher salt. Bake for 30 minutes.
Meanwhile, in a large saucepan, heat 1 tablespoon olive oil over medium high heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, carrot, and thyme and cook for an additional minute. Add tomato paste and stir to combine. Pour in canned tomatoes (with their juice) and use a wooden spoon to break up the tomatoes. Reduce heat to low and cover, season with salt and pepper. Cook for 25-30 minutes, stirring occasionally.
When the eggplant is done, transfer half of the eggplant slices to a plate. Arrange the remaining eggplant in a single layer in the baking dish. Top with ½ the tomato sauce, the mozzarella slices, and basil. Arrange the remaining eggplant on top and spread the second ½ of the tomato sauce on top. Sprinkle Parmesan and Panko crumbs on top, then bake for 15 minutes, until bread crumbs are browned and cheese is melted.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/01/09/eggplant-mozzarella-f-k-a-eggplant-parmesan/