Grilled Eggplant and Tomato Stacks

• 2 teaspoons olive oil
• 1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound)
• 14 teaspoon sea salt
• 6 teaspoons pesto sauce
• 2 large tomatoes, cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella cheese, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• fresh ground pepper
• salt

1. Brush both sides of eggplant slices with the 2 teaspoons of olive oil and sprinkle with sea salt.
2. Grill the eggplant slices over medium heat for about 5 minutes; turn and continue grilling untill tender 3 to 5 minutes.
3. Once eggplant has been transferred to a large platter; spread each slice with 1 teaspoon pesto.
4. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
5. Drizzle with balsamic vinegar and olive oil over stacks.
6. Salt and pepper to taste.
7. Enjoy.

olive oil, eggplant, salt, pesto sauce, tomatoes, mozzarella cheese, fresh basil, balsamic vinegar, olive oil, fresh ground pepper, salt

Taken from www.food.com/recipe/grilled-eggplant-and-tomato-stacks-463040 (may not work)