Grilled Eggplant & Tomato Stacks

By barbgreenfield

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
• 1/2 teaspoon coarse salt, divided
• 6 teaspoons prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.