Instructions

1. Preheat broiler to high.
2. Cut the eggplant into 1/2 inch slices and salt lightly. Leave in a colander to purge for about a half hour. Blot dry with paper towels and lay in a single layer on an oven sheet.
3. Brush both sides of the eggplant slices with olive oil and place in the oven. Check often and turn half way through. The cooking should take about 5 minutes per side. You want to make sure the eggplant is cooked through, and lightly browned. Take out of the oven and let cool to room temperature.
4. In the meantime cut the cherry tomatoes into quarters and place in a small bowl. Add some torn basil leaves. Season with salt and add about 3 tablespoons of olive oil and stir.
5. Slice the mozzarella into half inch slices.
6. To assemble:
7. Lay the mozzarella and eggplant slices on a small platter, alternating. As you go slip in some basil leaves as well. Give the tomatoes one last stir and pile them on top, along with some more basil leaves. Give the entire dish one last drizzle of olive oil and serve.