Rachel Ray's Deep-Dish Eggplant Parmigiana Recipe - (4.1/5)

Ingredients

• Pomodoro Sauce:
• 3 firm, medium eggplant
• Salt
• Olive oil, for shallow frying
• 1 1/2 pounds fresh mozzarella, diced into small pieces
• 1 12 cups freshly grated Parmigiano-Reggiano cheese
• 2 quarts Pomodoro Sauce
• A handful of basil leaves
• A handful of parsley, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup chicken or vegetable stock
• 2 28- to 32-ounce cans Italian tomatoes
• A few leaves of basil, torn