Grilled Eggplant and Tomato Stack with Basil

Ingredients

• Salt and pepper - To taste
• Balsamic vinegar - 1 tablespoon
• Olive oil - 2 tablespoons
• Fresh basil leaves - 1 cup
• Tomato - 2 large, sliced into rounds
• Eggplant - 1 large, sliced into rounds

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, until tender and grill marks appear.
4. Remove the eggplant slices from the grill and set aside.
5. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
6. On a serving plate, layer the grilled eggplant slices, tomato slices, and basil leaves.
7. Drizzle the balsamic dressing over the stack.
8. Garnish with additional basil leaves, if desired.
9. Serve immediately and enjoy!