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The Ultimate Eggplant Parmesan

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The Ultimate Eggplant Parmesan

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 and 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
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Published 2014-09-09 12:29:42 (2 years ago).

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