Grilled Eggplant Stacks

Ingredients

• 2 italian eggplants
• 0.5 cup Extra Virgin Olive Oil
• 1 pound mozzarella
• 3 vine-ripe tomatoes
• 0 Microgreens
• 0 balsamic glaze
• 1 pinch Kosher Salt
• 1 pinch Freshly ground black pepper

Directions

1. Preheat a Copper Chef Grill pan over medium-high heat.
2. Brush the eggplant with the oil and season with salt and pepper.
3. Grill for 2 minutes, per side.
4. To assemble, place a piece of eggplant on a serving plate.
5. Top with a slice of cheese, then tomato, then eggplant.
6. Top with another slice of cheese, then tomato, then eggplant.
7. Top with a handful of the greens.
8. Drizzle the stack with balsamic glaze.