Little slices of Italy

This recipe is one of those that could be overwhelmed by too much symbolism, nonetheless, here goes. It uses some of the ingredients most common in Italian cuisine (tomatoes, eggplant, basil, olive oil, cheese) and makes them into a little mini-pizza like object. The flavors are simple, and combined together its really delicious. Plus, because of the vibrant colors (green, white, and red), it makes each piece look a little like an Italian flag! I wish I had taken pictures in class of this one. Also, the recipe originally calls for the eggplant slices to be pan-seared stovetop, but I changed it to grilled for this recipe, as I think it makes for better flavor.

2 oblong eggplants (violet or dark, not Japanese, Chinese, 8-ball, graffiti, or any of those other specialty kinds)
3 tomatoes, peeled, seeded, and cubed
8 oz taleggio cheese (or any other cows cheese that's of medium softness and mild flavor), cut into cubes

for the pesto:
lots of fresh basil
half lots of parsley (aka 1/2 the amount basil)
3 cloves garlic
a large handful of peeled almonds
some parmesan cheese (optional)
1 tablespoon of dijon mustard
salt, pepper, olive oil

Cut the eggplant into discs and soak in saltwater for 45 minutes. Dry, coat lightly with oil, and grill until 2/3 of the way cooked. Place flat on a sheet tray. Make the pesto by combining the almonds, oil, and garlic first in a blender. Once those have been ground up add the rest of the ingredients. This pesto should be thick and spreadable, rather than a sauce. Spread a layer of pesto on each slice of eggplant, then sprinkle liberally with both tomatoes and cheese. Broil in the oven for about 6 or 7 minutes or until cheese is mostly melted. Enjoy!!