-
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.
