Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggplants; peeled and sliced
- into 1/4" thick rounds
1 1/2 ts Unflavored gelatin
5 md Tomatoes; peeled, seeded,
-(reserve the seeds juice)
- cut into wedges, and
- drained on paper towels
Pepper
1/2 lb Buffalo mozzarella;
- cut into 1/4" thick slices

Preheat the oven to 450øF. Place the eggplant slices on a lightly
oiled baking sheet. Lightly salt the eggplant and bake it for 5
minutes. Remove the eggplant and set it on paper towels to drain.

In a small saucepan place the gelatin. Add 1 cup of the reserved
tomato seeds and juice (add some water if necessary). While stirring
constantly, bring the liquid to a boil. Reduce the heat to low and
simmer the mixture for 1 minute. Season the mixture with the salt
and the pepper. Set it aside.

Line the bottom and sides of a baking dish with the eggplant slices
(reserve some slices for the top). Layer on 1/2 of the tomato wedges.
Ladle on half of the gelatin mixture. Layer on the cheese. Add the
remainder of the tomato pieces. Ladle on the rest of the gelatin
mixture. Place the remainder of the eggplant slices on top. Fold over
the slices around the edges.

Cover the terrine with plastic wrap. Place a heavy weight on top to
press the ingredients down. Refrigerate it for 3 hours.

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