Slices from 2 grilled eggplants (about 14 to 16 slices)
4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)
6 oz fresh mozzarella, cut into slices
1 tbsp thinly sliced fresh basil (or use whole basil leaves)
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
⅛ tsp each coarse sea salt and ground black pepper
Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper.