Eggplant Parmesan Pasta { Gluten Free } | Food Stuff
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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
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