Grilled Eggplant Caprese Stacks

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.