Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette

Slice eggplant into ¾-inch rounds. Sprinkle both sides of each round with salt and place them on a paper towel-lined plate. Let rest for 20 minutes.

While eggplant is resting, prepare the basil vinaigrette. Place all of the ingredients for the basil vinaigrette in a blender or food processor and puree until smooth.

In a small bowl, toss the diced tomatoes with ½ teaspoon olive oil and a pinch of salt. Set aside until ready to use.

Heat your grill or grill pan over medium heat. Pat the eggplant dry (the salt will have drawn the excess moisture out of the eggplant—magic!) and brush both sides of each round with the remaining olive oil and season with a little extra salt. Grill the rounds for about 8 minutes on each side or until very tender. Remove eggplant from the grill and let it cool to room temperature.

When grilled eggplant is cool, layer the rounds with slices of fresh mozzarella. Top the eggplant and mozzarella with the diced tomato. Drizzle the basil vinaigrette on top and serve your grilled eggplant masterpiece at room temperature.