3 large globe eggplants, each about 1 lb, cut into ½ inch slices

¼ cup kosher salt

extra-virgin olive oil

2 tbspns good balsamic vinegar

freshly ground black pepper

16 slices large tomato, each ¼ inch thick

1 ½ tspn minced garlic

1 bunch fresh basil, chopped

1 ½ lb fresh mozerella, cut into ¼ inch slices

In a large bowl toss the eggplant slices with ¼ cup salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander and set over a large bowl or sheet pan to catch juices. Set aside for 1-2 hours

Preheat oven to 450. Line two 18 by 13-inch baking sheets with foil

Rinse the eggplant under cold water and dry thoroughly.

Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side.  Rush with balsamic vinegar and sprinkle with freshly ground pepper.  Bake the eggplant slices until they are tender and well browned, 20-30 minutes, without turning.

Drizzle the other pan with 2 tbspns olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle the top of each slice with the minced garlic. Bake the tomato slices until they are very soft and just beginning to brown, 10-15 minutes, without turning.

Let the tomato and eggplant slices cool until you can handle them with your fingers. Make a short stack starting with eggplant on the bottom, 1 slice of tomato, 1 slice of mozzarella, then sprinkle with basil. Top with another piece of eggplant. Once all of the stacks are assembled, warm them in the over until mozzarella lightly melts. Drizzle with olive oil and serve.

Each eggplant will make 4-5 stacks.  Eggplant stack here is served with (last weeks post) artichoke and eggplant salad.