Eggplant, Mozzarella and Pesto Gratins (Gratins D' Aubergine, Mozzarella Et Pistou)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup plus 6 tablespoons (about) olive oil 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices 1 pound plum tomatoes
1/2 onion, diced 1 carrot, peeled, diced 2 garlic cloves, minced
4 thyme sprigs 2 tablespoons water 1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pices (about 2 ounces) 1 tablespoon pine nuts, toasted 1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices



1 Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and saute until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
2 Cook tomatoes in boiling water for 1-1/2 minutes. Peel, seed and chop into 1/2 inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot and half of garlic; saute 5 minutes. Add tomato, thyme, 2 tablespoons water and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
3 Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese and remaining half of garlic in processoer; puree. Set pesto aside.
4 Preheat oven to 350 F. Place 4 individual gratin dishes (about 7x4-3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

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