Eggplant, Mozzarella, and Pesto Gratins

Directions

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