(by Anne Blasberg)
eggplant
bread crumbs
olive oil
pesto (homemade or store-bought)
mozzarella
Cut eggplant and tomatoes in big round slices.
Brush slices of eggplant with olive oil, and coat with bread crumbs.
Sauté in olive oil until golden brown.
Put one sautéed eggplant slice on plate as a bottom layer.
Put a tomato slice on top.
Smother with pesto.
Top with a slice of mozzarella.
The last layer is one more sautéed eggplant slice.
(Read The Gardener, the story that accompanies this recipe.)