Grilled Eggplant and Tomato Stacks

Ingredients

• ¼ teaspoon(s) freshly ground pepper
• 1 tablespoon(s) balsamic vinegar
• 6 fresh basil leaves
• 4 ounce(s) fresh mozzarella, cut into 6 thin slices
• 2 large beefsteak tomatoes, each cut into 3 slices about ¾ inch thick
• 6 teaspoon(s) prepared pesto
• ½ teaspoon(s) coarse salt, divided
• + 3 more ingredients
• • 1 (¾-1 pound) medium eggplant, cut into 6 rounds about ½ inch thick
  • 1 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) extra-virgin olive oil

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. 2. 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 ...

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