Baked Eggplant Parmesan Stacks Recipe

Ingredients

• 2 large eggplant, about 2 pounds
• 2 cups tomato sauce, your favorite, or Mario Batali’s basic tomato sauce
• 1 cup Ricotta Cheese
• 1-2 Tbsp basil leaves, or 1 bunch fresh basil sliced in ribbons
• 1/4 cup extra-virgin olive oil
• 1 onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh basil leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt
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