3-4 servings
2 Tablespoons olive oil
1 carrot
1 medium onion
1 stalk celery
2 cloves garlic
1 - 28 oz can whole tomatoes
1 - 6 oz can of tomato paste
1 Cup water
1/2 Cup red wine (optional)
1 medium to large eggplant
8 oz fresh mozzarella, thinly sliced
1/2 Cup grated parmesan cheese
For
the sauce: Finely chop the carrot, celery and onion. Smash the garlic
but don't chop. Saute the vegetables in olive oil in a large sauce pan.
When golden but not brown add the tomatoes, squishing each one with
your hands. Sorry, this is a very hands on recipe! then add the tomato
paste and rinse out the tomato paste can with the water and add to the
pan. Add the red wine if desired. Simmer for 30 minutes and taste for
seasonings. You can add dried basil and oregano if you like but I
prefer a couple of fresh leaves of basil.
Slice the eggplant
into 1/4 or 1/3 inch slices crosswise. Salt the slices on each side and
place in a clean sink or in a basin. Leave the eggplant to sweat for at
least 30 minutes. Wash the salt off the slice and pat dry with a paper
towel. Be gentle! Spray a sheet pan with cooking spray. Place the
slices of eggplant in a single layer on the pan and spray the tops with
cooking spray. Place in broiler. Watch carefully! You want the slices
to brown, but not burn. When they are brown turn them over and brown on
other side. Leave the oven on, but turn the heat down to 375 degrees.
In
a glass baking pan place 1/2 cup of sauce and make a single layer of
eggplant slices--about 8 or so. Layer each slice of eggplant top with a
slice of mozzarella a sprinkle of parmesan and an spoonful of sauce,
repeat. Top final slices with sauce and parmesan. Bake with a piece of
foil covering the pan for 20 minutes. Remove foil for last 5-10
minutes. Serve with spaghetti and sauce and a sprinkle of parmesan.
-Recipe courtesy of Amy Sherman