Grilled Eggplant and Tomato Stack with Basil and Mozzarella

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Balsamic glaze - 2 tablespoons
• Mozzarella cheese - 4 slices
• Fresh basil leaves - 8 leaves
• Tomato - 2 medium, sliced into rounds
• Eggplant - 1 large, sliced into rounds

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of 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. Assemble the stacks by layering one slice of grilled eggplant, one slice of tomato, a basil leaf, and a slice of mozzarella cheese. Repeat to make a second stack.
6. Drizzle each stack with balsamic glaze.
7. Place the stacks back on the grill and cook for an additional 2-3 minutes, until the cheese is melted.
8. Remove from the grill and serve immediately.