Eggplant Parmesan Pasta { Gluten Free } | Food Stuff

Ingredients

• 4 large basil leaves, chiffonade
• 1 28 oz can crushed tomatoes
• 1 medium carrot, finely grated
• 4 long eggplants, about 2 pounds, diced
• 1/2 pound fresh mozzarella, torn
• 3 tablespoons chopped fresh thyme leaves
• 4 garlic cloves, minced
• 4 slices of gluten free bread
• Extra-virgin olive oil
• freshly grated Parmigiano-Reggiano
• 8 oz gluten free pasta, dry
• Salt and pepper
• 1 yellow onion, diced