This makes an impressive appetizer that can be prepped well ahead, I also serve it as a side dish. The recipe makes four appetizers and can easily be doubled.
Depending on the weather these can be prepared on the grill or in the oven

1-2 medium eggplants ( about 1 1/2 pounds) enough for 12- 1/2 inch slices
1 tbsp Italian salad dressing
16 basil leaves
1-2 large tomatoes enough for eight 1/4 inch slices
2-3 ounces of your favorite cheese grated
Tooth picks, skewers

1. Brush the eggplant slices on all sides with the dressing and grill or broil one minute on each side.
2. Assemble the stacks: top a slice of eggplant with 2 basil leaves, a tomato slice and a tablespoon of cheese. Repeat the process using all ingredients and finishing with an eggplant slice on top
3. Place a toothpick or skewer through the stack does not fall apart and place on a baking sheet (for the oven) or a grill pan (if using the grill). You can make ahead to this point and refrigerate until ready to serve.
4. To cook on grill: Heat grill or preheat oven to 375 with rack in the middle. Cook on grill with cover closed about eight minutes off of direct heat or until the cheese has melted and all layers are hot.
To cook in oven: Preheat oven to 350 degrees and bake 20-25 minutes until the cheese has melted and all layers are hot.

Once cooked transfer the eggplant stacks to a small plate, drizzle with a little balsamic vinegar before serving.

Calories 107, Fat 6.1 g, Saturated Fat 3.2 g, Cholesterol 17 mg, Sodium 95 mg, Carbohydrate 9.5 g, Fiber 4.6 g, Sugar 4.7 g, Protein 5.3 g

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