- 4 eggplants (8 oz. each), each cut lengthwise into 4 slices
- 1/2 cup EVOO
- 1 pound ball fresh mozzarella, quartered, then cut into 24 slices
- 1 bunch fresh basil
- 1 bunch fresh mint
- balsamic glaze
Brush eggplant with EVOO; season. Grill over high, 3 minutes per side. Make 4 stacks by layering eggplant with cheese and herbs; top with balsamic.