S+S chow: grilled eggplant and tomato stacks

I was craving something fresh and simple to make for dinner the other night and stumbled upon this little gem via Eating Well. With just a few, fresh ingredients and only four steps; this fit the bill. My husband and I enjoyed this for dinner with a side of couscous and a glass of wine but it would make an excellent appetizer as well! It's too simple and tasty not to try! I actually think we might be having it again tonight... 

INGREDIENTS

            Extra-virgin olive oil

            1 medium eggplant, cut into 1/2 inch thick slices

            Coarse salt

            Pesto

            2 large beefsteak tomatoes, each cut into 3/4 inch thick slices

            Fresh mozzarella, cut into thin slices

            Fresh basil leaves

            Balsamic vinegar

            Freshly ground pepper

           

PREPARATION

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 minutes more. Transfer to a large platter.

3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

4.  Drizzle vinegar and about 1 tablespoon oil over the towers; sprinkle with salt and pepper.

Have a happy weekend sweet readers!