Eggplant and Tomato Gratin (version III)

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8 slices eggplant, 1/2 inch thick
oil
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.



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