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Grilled Eggplant & Tomato Stacks
Ingredients
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
- 1/2 teaspoon coarse salt, divided
- 6 teaspoons prepared pesto
- 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
- 4 ounces fresh mozzarella, cut into 6 thin slices
- 6 fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground pepper
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