Ingredients:
4 medium eggplants, sliced crosswise into 7 . 5 mm slices
light olive oil
mozzarella cheese, sliced
basil pesto ( your own or bottled)
tomato puree ( your own or favourite bottled)
virgin olive oil
balsamic vinegar
1 sprig basil
Directions:
Preheat oven to 200dC.
Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
Drain well in kitchen towel.
On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
If you want to make it really fancy put some pesto and tomato puree in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.