Step 1

Preheat oven to Line a baking sheet with foil and place wire rack on baking sheet. Lightly spray the rack with oil. Line a second baking sheet with paper towels.

Step 2

Place tomato slices on the baking sheet lined with paper towels. Cover the tomatoes with additional paper towels and pat dry.

Step 3

In a shallow dish, whisk together the buttermilk and eggs. In a separate shallow dish, whisk together corn meal, flour, salt, and pepper. Working in batches, dip the tomato slices into the buttermilk mixture and then into the cornmeal mixture, making sure that both sides and edges are well coated.

Step 4

In a medium skillet set over medium heat, heat 3 tablespoons of the oil until it begins to shimmer, about 1 minute. Cook the tomatoes until lightly browned on one side, about one minute. Flip to the other side and cook one more minute. Transfer to the prepared wire rack. Repeat with remaining tomatoes and remaining oil. Bake until for tender, about 20 minutes.

Step 5

To make Balsamic Reduction: In a small sauce pan over low heat, bring vinegar to a simmer. Let simmer until vinegar reduces by more than half and coats the back of a spoon, about 15 minutes. Remove the pan from heat and let cool.

Step 6

Assemble stacks by placing one tomato slice on a plate. Top with a slice of mozzarella and then a basil leaf. Repeat with another tomato slice, piece of mozzarella, and basil leaf, then top with final tomato slice. Repeat with remaining ingredients. Drizzle with balsamic reduction.