Preheat the oven to 400 degrees. Brush two rimmed baking sheets with olive oil and add the eggplant in a single layer. Brush tops with additional oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer tomatoes, then the mozzarella, and then the roasted eggplant. Top with the basil leaves.
In a small bowl, whisk together the minced garlic, balsamic vinegar and extra-virgin olive oil. Drizzle over the dish and serve.
Olive oil
1 eggplant, cut into ¼-inch rounds
Salt
Freshly ground black pepper
1 lb. tomatoes, sliced
1 lb. mozzarella, sliced
½ cup basil leaves, torn
1 clove garlic, minced
2 Tbsp. balsamic vinegar and
3 Tbsp. extra-virgin olive oil
1 eggplant, cut into ¼-inch rounds
Salt
Freshly ground black pepper
1 lb. tomatoes, sliced
1 lb. mozzarella, sliced
½ cup basil leaves, torn
1 clove garlic, minced
2 Tbsp. balsamic vinegar and
3 Tbsp. extra-virgin olive oil
This article appears in August 2013.