Step 1

Make the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

Step 2

Grill the eggplant: Preheat a grill or grill pan to medium-high heat. Brush eggplant slices with the marinade and grill for 2-3 minutes per side, or until tender and slightly charred.

Step 3

Bread the mozzarella: Dredge mozzarella slices in flour, then dip in beaten eggs, and finally coat in bread crumbs.

Step 4

Fry the mozzarella: Heat olive oil in a shallow pan over medium heat. Fry the breaded mozzarella slices for 1-2 minutes per side, or until golden brown and crispy. Drain on paper towels.

Step 5

Assemble the stacks: Season tomato slices lightly with salt and pepper. On a serving platter or individual plates, layer grilled eggplant, tomato slices, fried mozzarella, basil, and Parmesan. Repeat layers, ending with mozzarella. Top with more vinaigrette and finish with basil.