Olive Garden Eggplant Parmigiana (Copycat) Recipe

Ingredients

• extra-virgin olive oil
• 2 large eggplants, about 2 pounds
• salt and pepper
• 2 cups tomato sauce
• 1 bunch fresh basil leaves, chiffonade
• 1 lb fresh mozzarella, sliced ⅛-inch thick
• ½ cup parmigiano-reggiano, freshly grated
• ¼ cup fresh bread crumbs, lightly toasted under broiler

Tomato Sauce:

• ¼ cup extra-virgin olive oil
• 1 spanish onion, ¼-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tbsp fresh thyme leaves, chopped or 1 tbsp dried
• ½ medium carrot, finely grated
• 28 oz whole tomatoes, (2 cans), peeled, crushed by hand and juices reserved
• salt