INGREDIENTS
4 slices
bread
4
long eggplants
1 serving
salt and pepper
8 ozs
pasta
4 larges
basil leaves
1/2 lb
mozzarella
1 serving
parmigiano-reggiano
1 serving
olive oil
1/4 cup
olive oil
1
onion
4
garlic cloves
3 tbsp
thyme leaves
1 medium
carrot
28 ozs
canned tomatoes
1