Eggplant, Tomato, and Mozzarella Mountains

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1 eggplant, cut into slices

2 beefsteak tomatoes, skinned then cut into 8 slices

6 oz fresh mozzarella cheese, cut into 8 slices

1 T olive oil

salt and pepper

¼ c pesto

Broil the eggplant until browned on both sides. Place 4 eggplant slices on baking sheet. Put tomato slice and a mozzarella slice on each sprinkling salt and pepper as you go. Then make a second layer of eggplant, tomato, and mozzarella. Skewer it with a toothpick to hold in place. Bake 10 minutes at 375 degrees. Remove and drizzle with olive oil and pest0.