Eggplant Parmigiana

INGREDIENTS

• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1 bunch fresh basil leaves, chiffonade
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• 4 garlic cloves, peeled and thinly sliced
• 2 cups basic tomato sauce, recipe follows
• 1/4 cup fresh bread crumbs, lightly toasted under broiler
• 2 large eggplant, about 2 pounds
• Extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• Salt and pepper
• 1/2 medium carrot, finely grated
• Salt