
Saute until eggplant could be very delicate, another 5-7 minutes, then take away from heat and stir in 1/2 the tomato sauce, parmesan and 4 oz of the mozzerella reserving the rest for topping. To make roasted carrot puree, lower about 1 1/2 cups carrots into slices, toss them with olive oil, and roast them on a sheet pan for about quarter-hour at 475 degrees till starting to brown at the edges. Saute until softened and caramelized, about 5 minutes....