I never follow a recipe too exactly, but here is basically what I did and this will feed 3-6 people depending on how much you eat, or how much you like it. 😉
1 onion, diced
2 garlic cloves, crushed
1 (28-ounce) can diced tomatoes or your own fresh tomatoes
1-2 Tablespoons fresh thyme
2 medium to large eggplants
salt and pepper
1 bunch fresh basil leaves, sliced
8 oz. fresh mozzarella, sliced 1/8-inch thick or crumbled
1/2 cup (or more) freshly grated Parmesan cheese
1/2 cup fresh bread crumbs, lightly toasted with butter
First make tomato sauce by sauteing onion and garlic in olive oil, and then adding canned diced tomatoes. Of course you could use your own fresh garden tomatoes…yum! I also added some fresh thyme. Let simmer for about 30 minutes, stirring now and then.
Preheat the oven to 450 degrees.
Slice eggplant about 1 to 1/2-inches thick. I had 12 slices. Spread a little olive oil on a baking sheet and then place the slices on top. Drizzle with a little more olive oil and salt and pepper. Bake about 15 minutes.
Lower the oven to 350 degrees.
Place the largest 6 eggplant slices in a baking pan, cover slices with a layer of tomato sauce, then fresh basil, and mozzarella cheese. You can use slices or grated…I used fresh mozzarella that separated into chunks. Sprinkle with freshly grated parmesan and then repeat the layer.
All I had was some Ezekiel bread so I toasted that and sauted it in butter before I sprinkled it on the top, but you could use any bread crumbs or skip that part.
Bake in the oven until the bread crumbs are golden on top and the cheese is melted, about 20 minutes. 🙂