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Ingredients

• 20 grams (3/4 ounce) of basil, plus 10 grams
• 2 stems of thyme, plus 2 stems, plus extra for garnish
• 1/4 cup olive oil, plus extra for drizzling
• 3 medium to large eggplant, cut into 1/4-inch slices (about 60 slices in all)
• 1 cup light tomato basil sauce, homemade or store-bought
• 1 ball (125 grams) fresh mozzarella cheese, finely diced
• 2/3 cup shredded Gruyere
• 1/3 cup shredded Parmesan
• Toasted pine nuts for garnish
• Salt and pepper

Description

Serious Eats