Grilled Eggplant & Tomato Stacks

Adapted from Eating Well

2 tsp plus 1 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
1 medium eggplant, cut into 6 rounds about 1/2-inch thick
1/2 tsp coarse salt, divided
6 tsp prepared pesto
2 large beefsteak tomatoes, cut into 3 slices about 3/4-inch thick
4-oz DLM Handmade Fresh Mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 Tbsp balsamic vinegar
1/4 tsp DLM Tellicherry Pepper

Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Use 2 tsp oil to brush both sides of eggplant slices; sprinkle with 1/4 tsp salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter. Spread each eggplant slice with 1 tsp pesto. Top with a slice of tomato, a slice of mozzarella, and a basil leaf. Drizzle vinegar and the remaining 1/4 tsp salt and pepper.

Makes 6 servings

Allergy Warning: Contains milk