Grilled Eggplant and Tomato Stacks

Yes another tasty way to enjoy grilled veggies.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound)
• 1⁄4 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

Directions

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.