Antipasti: Grilled Eggplant with Mozzarella

Ingredients
12 slices of eggplant (about 1/4-inch thick)
Drizzle of olive oil
Salt
Freshly ground black pepper
12 fresh basil leaves
6 cherry tomatoes
12 slices of fresh Mozzarella, about 1/8-inch thick
1/2 cup of Extra Virgin Olive Oil
1/4 cup Balsamic

Directions

Preheat the grill.

Season both sides of the eggplant slices with olive oil, salt, and pepper. Grill the eggplant for 2 minutes on each side.

Lay a slice of cheese on top of grilled eggplant and carefully roll up the eggplant. Lay 1 fresh basil leave and half cherry tomato on top of eggplant. Secure the roll with a toothpicks. Repeat the above process with the remaining grilled eggplant.

In a mixing bowl, add extra-virgin olive oil and balsamic, salt, and pepper. Set aside. Arrange the eggplant on the platter.

Drizzle the entire platter with the Balsamic Dressing. Sprinkle fresh grated parmesan cheese on eggplant (optional)