Grilled Eggplant and Tomato Stack with Basil

This grilled eggplant and tomato stack with basil is a delicious and healthy appetizer or side dish.

Ingredients - Serves 4

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