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 450F. 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.