I picked another eggplant from the garden yesterday, a few more tomatoes, and some fresh basil. This is an eggplant gratin recipe. We loved it!
2 Tbs. pine nuts, toasted
2 cloves garlic chopped
1/2 C grated Parmesan cheese
1 C chopped fresh basil
1 tsp. lemon juice
1 large eggplant, sliced lengthwise into 1/4" slices, salted and drained, and patted dry
6 plum tomatoes (I used tomatoes from the garden)
2 balls fresh mozzarella, thinly sliced (I used shredded)
To make pesto, puree in a blender pine nuts, garlic, Parmesan, basil, lemon juice and a bit of olive oil. Season with salt and pepper.
Heat ~2 Tbs. olive oil in a large sauté pan over medium heat. Brown eggplant slices on both sides, 3 to 4 minutes per side, and drain.
Grease a 2-quart baking dish with olive oil. Arrange half the eggplant in the bottom, top with half of the tomato slices, then spread with half of the pesto and mozzarella slices. Repeat
Bake 400 degrees 30 to 35 minutes.