INGREDIENTS
1/4 cup
bread crumbs
56 oz
canned whole tomatoes
1/2 medium
carrot
2 larges
eggplant
1 bunch
fresh basil leaves
1 lb
fresh mozzarella
3 tbsp
fresh thyme leaves
4
garlic cloves
1/4 cup
olive oil
4 servings
olive oil
1
onion
1/2 cup
parmigiano reggiano
4 servings
salt
4 servings
salt and pepper