Roasted Eggplant and Tomato Stacks
Ingredients
- 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
- 1/4 cup kosher salt, plus more for seasoning
- Extra-virgin olive oil
- 2 tablespoons good-quality balsamic vinegar
- Freshly ground black pepper
- 16 slices large tomato, each 1/4-inch thick
- 1 1/2 teaspoons minced garlic
- 1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices
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