Eggplant and Tomato Napoleons

Preheat grill to medium-high heat.

Slice the eggplant into 1/2-inch rounds then drizzle with the 3 tablespoons olive oil and lightly sprinkle with salt and pepper. Place the eggplant onto the preheated grill and grill the eggplant until tender and grill marks appear, about 4-5 minutes on each side.

Slice the tomatoes into 1/2-inch rounds. To prepare one Napoleon, on a serving plate, start with a slice of tomato, then layer with grilled eggplant, a basil leaf and then another tomato, continuing until your desired height. Lightly drizzle olive oil over the Napoleon and the plate in a circular motion; repeat with balsamic vinegar then sprinkle with a pinch of coarse sea salt.