Oven Baked Penne with Eggplant: Penne al Forno con Melanzane

Ingredients

• 2 pounds eggplant, sliced 1/2-inch thick
• Sea salt
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
• 1 pound penne or other short pasta
• 2 cups basic tomato sauce, recipe follows
• 1/2 cup fresh bread crumbs
• Salt and pepper
• 1/3 cup grated caciocavallo or pecorino
• 4 sprigs fresh basil, roughly torn
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4 inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

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