Source: dLife

Stacks of grilled eggplant, yellow and red tomatoes, and fresh mozzarella cheese drizzled with a balsamic herb reduction.

Servings

0.67 cup extra virgin olive oil
1 tbsp fresh thyme , minced
1 tbsp fresh basil , minced
1 tbsp chopped parsley
1 lb whole eggplant
1.5 lb yellow tomatoes
0.75 lb fresh tomatoes
0.75 lb fat free mozzarella cheese (fresh; or goat cheese)
1 pinch salt and pepper (to taste)
0.75 cup balsamic vinegar
1 pinch fresh thyme , (or basil or parsley)

1 Mix together the oil, thyme, basil, and garlic.
2 Slice eggplant into 24 even circles, cutting off and disposing of the ends. Coat each eggplant circle with herbed oil.
3 Slice yellow tomatoes into 24 even circles, cutting off the ends and slice red tomatoes into 12 even circles, cutting off the ends.
4 Slice cheese into 12 even circles.
5 Arrange tomatoes into a 10 x 15-inch pan. Season with salt and pepper and drizzle with herbed oil.
6 Heat an oiled grill over medium-high heat. Place eggplant on grill, covered, and cook 5 to 7 minutes, flipping one time; eggplant should be tender.
7 Layer one slice of yellow tomato, eggplant, mozzarella, and red tomato then one more slice of eggplant and yellow tomato on a platter.
8 Pour vinegar in a pot and let boil 5 to 7 minutes or until vinegar is reduced to 2 tablespoons; stir vinegar occasionally.
9 Drizzle vinegar mixture over eggplant and garnish with herbs.

Try to find eggplant, tomatoes, and cheese that are similar in size so they stack evenly.