1 large or 2 small Italian eggplants, sliced
olive oil, for brushing the eggplant
4 heirloom tomatoes, sliced
8 oz. ball of fresh mozzarella, sliced
1/2 cup of your favorite pesto
coarse or flaked sea salt (Maldon sea salt flakes are perfect)
balsamic vinegar, for drizzling
1/4 cup fresh basil leaves, cut into ribbons
-Brush both sides of the eggplant with olive oil. Grill about 3 to 4 minutes per side with your grill on
medium/high heat.
-While the the eggplant is grilling, begin assembling the stacks. Place the largest slices of tomato on a platter.
Sprinkle with the sea salt.
-Layer a slice of mozzarella onto the tomatoes.
-Check the eggplant and flip the slices when they have visible grill marks and have started to soften
slightly.
-Spread a heaping teaspoon of pesto onto the mozzarella slices.
-Place an eggplant slice onto your tomato/mozzarella stacks. The hot eggplant will soften the
mozzarella.
-Place a final (small) slice of tomato on top of the eggplant. Drizzle with balsamic vinegar.
-Sprinkle with the basil ribbons.
-Serve immediately, while the eggplant is still warm, or refrigerate and serve cold.