Eggplant, tomato, and mozzarella salad

• 6 tablespoons extra-virgin olive oil 
• 1 medium eggplant, cut crosswise into 1/4-inch-thick slices 
• Coarse salt and ground pepper 
• 1 pound fresh mozzarella, sliced 
• 1 pound sliced tomatoes (any variety) 
• 1/4 cup loosely packed fresh basil leaves, torn 
• 2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature. 

On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

from Martha Stewart