Eggplant, Mozzarella and Pesto Gratins By Farm Flavor - July 7, 2013

INGREDIENTS

1/4 cup

plus 6 tablespoons olive oil

eggplant, sliced lengthwise into eight 1/2-inch thick slices

1/2 cup

all-purpose flour

1/2 tsp

kosher salt

1/4 tsp

black pepper, freshly ground

extra large egg

1/2 cup

panko

1/4 cup

Parmesan cheese, grated

unsalted butter

1/2 cup

pesto sauce (pre-made or store-bought)

1 cup

marinara sauce (see our recipe below or you can use store-bought marinara sauce)

balls buffalo milk mozzarella cheese, each cut into six 1/4-inch thick slices

1/4

cup extra-virgin olive oil

garlic cloves, peeled

1 tbsp

tomato paste

1 28 ounce can

whole peeled Italian tomatoes with their juices, crushed by hand

1/2

teaspoon sugar

fresh basil sprigs

1/2 tsp

salt and pepper