Eggplant and Tomato Gratin (version III)

(1 vote)

8 slices eggplant, 1/2 inch thick
8 slices ripe tomato
2 tablespoons pesto sauce
salt and pepper
1/3 pound bocconcini (fresh mozzarella), sliced

Steam eggplant 3 minutes, drain on paper towels.

Preheat broiler.

In a lightly-oiled ovenproof dish, arrange eggplant slices in a layer, top with tomato slices and season with pesto, salt and pepper. Cover with cheese slices.

Broil four minutes

Serves 4.

Click Here to Comment on This Recipe

Alternate Versions of This Recipe:

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search