Eggplant and Tomato Terrine - The Local Palate

Ingredients

• 4 large eggplants
• peeled and sliced lengthwise into ¼-inch strips
• 8-10 large tomatoes, sliced to match thickness of eggplant
• Salt and freshly ground black pepper
• Olive oil for brushing
• 1 quart vegetable stock (any vegetable scraps are perfect, especially mirepoix)
• 2 cups freshly grated Parmesan cheese
• 4 ounces goat cheese
• ¼ pound of fresh basil
• 12 sheets gelatin