Grilled Barramundi with Eggplant and Tomato Stacks

Name: Grilled Barramundi with Eggplant and Tomato Stacks
Ingredients: 1-2 medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices); Kosher salt; 1 clove garlic; 1 teaspoon fresh lemon juice; 1 cup packed basil leaves; 1/2 cup extra virgin olive oil, plus more for drizzling; Freshly cracked black pepper, to taste; 8 3-ounce pieces skinless barramundi fillets; 1-2 medium heirloom tomatoes, sliced 1/2 thick (8 good slices); Aged balsamic vinegar, or balsamic reduction, for drizzling