Step 1

Heat an outdoor grill for medium-high, direct heat (about 400ºF).

Step 2

Trim 1 pound eggplant and cut crosswise into 1/2-inch thick rounds. Place the eggplant slices in a single layer on a baking sheet. Brush 1/4 cup of the extra-virgin olive oil onto both sides of the slices. Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Core and slice 1 pound medium heirloom tomatoes crosswise into 1/2-inch thick rounds. Slice 1 (8-ounce) fresh mozzarella ball into 1/2-inch thick rounds; halve the slices if large, they should be about the same size as the eggplant and tomato slices.

Step 4

When the grill is ready, scrape the grill grates clean if needed. Place the eggplant on the grill in a single layer. Cover and cook until grill marks form on the bottom, 3 to 5 minutes. Flip the eggplant, cover, and continue to grill until grill marks form on the other side and the eggplant is very tender, 2 to 3 minutes more. Return to the baking sheet.

Step 5

Arrange the eggplant, tomato, and mozzarella slices in an overlapping pattern on a serving platter. Drizzle with the remaining 2 tablespoons extra-virgin olive oil and 2 tablespoons aged balsamic vinegar or balsamic glaze.

Step 6

Tear a handful of basil leaves into small pieces if large; otherwise keep them whole. Sprinkle the basil over the top. Garnish with a generous pinch of flaky salt and several grinds of black pepper.