- 1 large eggplant, cut crosswise into 1/4-inch slices
- 1 large ball fresh mozzarella, cut into 1/4-inch slices
- 2 large tomatoes, cut into 1/4-inch slices
- 1/4 cup of basil chiffonade
- 1 tablespoon Kosher salt
- Extra-virgin olive oil
- Balsamic vinegar
- Freshly ground black pepper
Place eggplant slices in a colander set inside a large bowl. Toss eggplant with kosher salt and let sit for 30 minutes. Wipe eggplant dry with paper towels.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush both sides eggplant slices lightly with oil. Place on the grill and cook until well browned on each side, about 4 to 5 minutes per side. Remove from grill.
Place one slice of eggplant on a plate and stack with 1 slice tomato, 1 slice mozzarella, another slice of eggplant, tomato, mozzarella, and one final slice of eggplant. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with pepper to taste and sprinkle with basil. Repeat to make 3 additional stacks and serve.