Grilled Eggplant Tomato Stacks

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
• ½ teaspoon coarse salt, divided
• 6 teaspoons prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• ¼ teaspoon freshly ground pepper

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