Baked Eggplant Marinara Sauce/Pasta

gredients

Eggplant
2 narrow eggplants, cut into rounds
1 medium sized onion, chopped
2-4 garlic cloves, minced
1/4 cup olive oil
1 teaspoon crushed red peppers
1 teaspoon salt
1 teaspoon freshly ground pepper
Marinara Sauce
½  tablespoon olive oil
4 garlic cloves, minced
fresh basil leaves, torn into small pieces, to taste
Or 1 teaspoon basil flakes if fresh not available
(1) 28-ounce cans crushed tomatoes, with their juices
1 teaspoon salt
1 teaspoon balsamic vinegar 
Garnish
fresh basil leaves, a handful
freshly shredded parmesan cheese

Directions

1. Preheat oven to 425 degrees F.
2. Grease the bottom of a baking dish with 2 tablespoons olive oil.
3. Combine the olive oil, minced garlic, salt and pepper into a small bowl and stir together.
4. Slice the eggplant into rounds and lay the eggplant rounds into the baking dish.  Brush the olive oil with the combined herbs onto the eggplant. Tent with foil and let bake for 30 minutes or until tender.
5. Remove from the oven, put into its own serving bowl, don’t stir into the sauce. Serve as a vegetable dish.

Marinara Sauce

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the salt. Reduce the heat to low and simmer 25 to 30 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar and the basil.
2. Put into a serving bowl, and put on top of your prepared pasta and baked eggplant.  Sprinkle with freshly