Eggplant, Mozzarella, and Pesto Gratins

• 1/4 cup plus 6 tablespoons (about) olive oil
• 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
• 1 pound plum tomatoes
• 1/2 onion, diced
• 1 carrot, peeled, diced
• 2 garlic cloves, minced
• 4 thyme sprigs
• 2 tablespoons water
• 1 bay leaf
• 1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
• 1 tablespoon pine nuts, toasted
• 1 tablespoon plus 1 cup grated Parmesan cheese
• 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

1. Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat.
2. Working in batches, add eggplant to oil and saute until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side.
3. Transfer eggplant to paper-towel-lined plate to drain.
4. Sprinkle with salt and pepper.
5. Cook tomatoes in boiling water for 1 1/2 minutes.
6. Peel, seed, and chop into 1/2-inch pieces.
7. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat.
8. Add onion, carrot, and half of garlic; saute 5 minutes.
9. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes.
10. Discard bay leaf.
11. Season tomato mixture to taste with salt and pepper.
12. Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree.
13. Set pesto aside.
14. Preheat oven to 350F.
15. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet.
16. Place 2 slices eggplant in 1 prepared dish.
17. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese.
18. Repeat layering of remaining ingredients in 3 gratin dishes.
19. Bake until heated through, about 8 minutes.
20. Preheat broiler.
21. Broil until cheese bubbles, about 3 minutes.
22. Serve hot.

olive oil, eggplant, tomatoes, onion, carrot, garlic, thyme, water, bay leaf, fresh basil, pine nuts, parmesan cheese, buffalo milk

Taken from www.epicurious.com/recipes/food/views/eggplant-mozzarella-and-pesto-gratins-105074 (may not work)