Broiled Eggplant Bundles
2 large, long eggplant
8 ounces mozzarella cheese
2 plum tomatoes
16 large basil leaves
2 tablespoons olive oil
Salt and pepper
4 tablespoons olive oil
1 teaspoon balsamic vinegar
1 tablespoon sun-dried tomato paste
1 tablespoon lemon juice
Remove stalks from eggplant and cut eggplant lengthwise into thin, even slices. Do not use outside slices. There should be 16 slices total.
Bring a large pan of water to a boil and cook eggplant slices for 2 minutes. Drain thoroughly and dry on paper towel. Cut mozzarella into eight slices. Cut tomato into eight thin slices, not counting first and last slices.
Take 2 eggplant slices and place on flameproof tray, in a cross. Place slice of tomato in center, season lightly, add a basil leaf, then slice of mozzarella, another basil leaf, a slice of tomato and more salt and pepper.
Fold ends of eggplant around filling to make a square bundle. Repeat with rest of ingredients tom make eight bundles. Chill bundles for 20 minutes.
Preheat broiler. Brush bundles of eggplant with olive oil and cook 5 minutes on each side. Serve hot with dressing and sprinkle with pine nuts and chopped basil.