Grilled Eggplant, Tomato and Mozzarella Pesto Stacks

I have a bad habit.  I like to pin recipes to make like crazy in Pinterest, but I rarely go back and actually make them!  A little while ago, I decided to go through my "to make" board and actually make a menu plan that included at least 3 different recipes I pinned.  This is one of those recipes.

I thought this would be a fun twist on the usual tomato, mozzarella and basil salad that I tend to make a lot in the summer. We had this as a side dish with some grilled chicken but it was substantial enough to be a light meal.  The pesto was a nice, flavorful addition but I also think this would be great with some chopped basil and a light balsamic dressing poured on top.

After enjoying these cute little stacks, I decided that I should go ahead and make some more of those pinned recipes!

Grilled Eggplant, Tomato and Mozzarella Pesto Stacks
*Recipe amounts are not included because this recipe can be adapted based on how much you want to make

Eggplant
Kosher salt and pepper
Thick slices of tomato
Thick slices mozzarella cheese
Pesto (however much you want!)
Olive oil

Peel and slice eggplant into approximately 1/2 inch slices (the eggplant, tomato and mozzarella slices should all be about the same thickness).  Lightly brush eggplant slices with olive oil and season with salt and pepper. Grill for about 3-5 minutes per side.

Stack eggplant, tomato, mozzarella and pesto.  Repeat.

Source: The Well Floured Kitchen