Eggplants with Mascarpone in Tomato Sauce

Cut 12 slices of eggplant, 6 from each, with a thickness of about 1 cm, from the thickest part. This thickness will ensure a pleasant texture and even cooking. Sprinkle a little salt on both sides of the slices to extract excess water and enhance the flavor. In a skillet, heat a teaspoon of olive oil, then add 4 slices of eggplant. Over medium heat, sauté them for 3 minutes, being careful not to adjust the heat too much, as too high a temperature can burn the eggplant. After this interval, add another teaspoon of olive oil, turn the slices to the other side, and let them cook for another 3 minutes. Once they are browned, transfer them to a plate lined with a kitchen towel to absorb the excess oil and repeat the process with the remaining slices of eggplant. Set them aside for later use.

In another large skillet, bring a generous amount of butter over low heat and add the finely chopped onion. Let it sauté for 30 minutes, stirring occasionally, until it becomes caramelized, sweet, and golden in color. Meanwhile, peel the remaining pieces of eggplant and then cut them into small cubes for even and quick cooking. In the skillet where you sautéed the eggplant slices, add 10 g of butter and crushed garlic. Sauté over low heat for 1 minute, then add the eggplant cubes and let them cook for another 5 minutes until tender.

Once the onion is caramelized, add the garlic eggplant cubes, sliced carrots, tomato sauce, thyme, a few drops of Tabasco, allspice, and chicken broth. Allow the mixture to simmer over medium heat for 15 minutes, stirring occasionally to prevent sticking. At the end, check the consistency of the sauce, and if it seems too dry, add 20 ml of chicken broth for a more fluid texture.

In a bowl, mix the filling ingredients, and in another bowl, combine the breadcrumbs, grated Gouda cheese, extra virgin olive oil, and season to taste. In a heat-resistant dish, spread half of the tomato sauce mixture. Take each slice of eggplant and arrange a heaping teaspoon of the compacted filling on each, forming a crescent by bringing the other side over. Repeat this process with the other slices of eggplant, arranging them in the dish without overcrowding.

Spread the remaining tomato sauce on top, sprinkle fresh basil and parsley for added flavor, then add the breadcrumbs without compacting, just distributing evenly. Preheat the oven to 190°C (gas 5) and cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and leave in the oven for another 6-7 minutes to achieve a golden crust. Optionally, serve the dish with a fresh salad, grilled vegetables, or baked potatoes to complete the meal. This recipe is not only delicious but also adds a splash of color and health to your plate!