INGREDIENTS:

• 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

PREPARATION:

1. Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper.