Eggplant (Aubergine) Almost Parmigiano

• 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

1. Preheat oven to 200dC.
2. Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
3. Drain well in kitchen towel.
4. On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
5. Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
6. Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
7. 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.

eggplants, light olive oil, mozzarella cheese, basil pesto, tomato puree, virgin olive oil, balsamic vinegar, basil

Taken from www.food.com/recipe/eggplant-aubergine-almost-parmigiano-64556 (may not work)