I've probably made this here before, but its been awhile. This dish is so easy and so delicious!
1 carrot, diced
1 bell pepper, diced
1 small yellow onion, diced
3 cloves of garlic, minced
8 oz can tomato sauce
28oz can whole tomatoes, crushed by hand
1 tsp ea: oregano, basil
1 bay leaf
salt & pepper
1/2 cup grated Parmesan
8 oz Mozzarella, shredded
Saute the carrot, pepper, & onion in about a tablespoon of olive oil on med heat, until soft, about 5 or 10 minutes. Add the tomatoes and spices. Bring to a boil, then lower to a simmer for at least 20 minutes. Remove the bay leaf. You can leave the sauce chunky, or you can blend into a smoother sauce using an emulsion blender, which is what I did.
While the sauce is simmering, peel the eggplant and slice into 1/2" thick discs. Layer them on paper towels, sprinkle generously with seasalt to draw away excess liquid. Let sit for 10 or 15 minutes. Brush each slice with a little olive oil, then grill on the bbq for about 5 minutes per side, low heat, just enough to get a slight grill mark.
Put about a cup of the sauce in the bottom of a casserole dish. Now layer half of the eggplant, half of the Parm, and half of the Mozz. Layer the rest of the eggplant, the rest of the sauce, and the rest of the cheese. Bake, uncovered, for 30 minutes in a 350 oven. Let sit for about 10 minutes before cutting into it. Enjoy!
***I don't like my eggplant breaded, so I prefer to cut out a lot of calories & fat by grilling them. It tastes just as delicious as the fattening, breaded kind!