Serves 4

3 ½ pounds ripe plum tomatoes, peeled and chopped

1/2 cup olive oil

1 large onion, chopped

2 tablespoons chopped garlic

1 can (6 ounces) tomato paste

1 tablespoon each chopped fresh oregano, basil and thyme

2 pounds eggplant, sliced diagonally ¼-inch thick

Flour

Sea salt and freshly ground black pepper

1/2 pound fresh mozzarella cheese, sliced

• Heat 1 tablespoon of the olive oil in a saucepan and sauté the onion and garlic, stirring, for 1 minute.

• Add the chopped tomatoes, tomato paste and herbs.

• Stir well and bring to a simmer. Cover and cook over very low heat for 30 minutes.

• Dredge eggplant slices in flour. In a large pan over medium heat, sauté them in the rest of the olive oil until lightly browned on both sides.

• Season the tomato sauce with salt and pepper.

• Pour a layer of tomato sauce over the bottom of a baking dish and cover with a layer of eggplant slices. Continue making layers, finishing with eggplant.

• Arrange the sliced mozzarella over the top.

• Bake at 360 degrees until golden brown, about 1 hour.

- Linda's Kitchen, Linda McCartney

Nutritional information per serving: 821 cal., 48 g fat (12 g sat.), 36 g chol., 82 g carb., 2,645 mg sodium, 18 g fiber, 27 g pro.